The rich creaminess of goat cheese polenta makes the perfect base for the earthy tone of mushrooms and thyme. Finished off with freshly cracked pepper and big shavings of parmesan – because more is more, right? – this has all the flavors of your favorite carbonara in a hearty new dish!
Homemade polenta is surprisingly simple, but you could even make this a quick 15-minute meal with prepared polenta. Frying bacon and sauteing mushrooms is only a few minutes of work in a single skillet. Just heat the prepared polenta, stir in goat cheese until it’s completely melted, and dinner is ready!
Mushroom Carbonara with Goat Cheese Polenta
- 4 slices thick-cut peppered bacon diced
- 8 oz. mushrooms sliced
- 1 egg
- 1/4 cup parmesan cheese grated
- 1/2 T. fresh thyme minced
- 1/2 t. freshly cracked pepper
Goat Cheese Polenta
- 1 1/4 cups whole milk
- 1/4 cup yellow cornmeal
- 2 oz. goat cheese
- 1 T. butter
- 1/4 t. salt
- Pour milk into a medium pot and bring to a simmer over medium-high heat. Slowly add cornmeal while whisking.
- Let polenta simmer, stirring often, until it begins to spit & pop. Lower heat and continue cooking, stirring often and scraping the bottom, until polenta thickens and pulls away from the side of the post, about 30 minutes.
- While polenta is cooking, fry the diced bacon in a large skillet over high heat until not quite crispy, about 5 minutes. Remove the bacon from the skillet and drain all but 1 T. of bacon grease.
- Sauté the mushrooms in bacon grease until al dente, about 5 minutes. Return bacon to the skillet and lower heat to keep warm until polenta is ready.
- When polenta has thickened, stir in goat cheese, butter, and salt until smooth. Divide between two bowls.
- Whisk egg, parmesan, thyme, and pepper in a medium bowl. Add hot mushrooms & bacon and stir quickly to heat the egg and create a silky sauce.
- Top polenta with carbonara and serve immediately with extra parmesan & pepper.