Mushroom Carbonara with Goat Cheese Polenta
Mushrooms + bacon + parmesan over creamy goat cheese polenta are a powerhouse of flavor! Don't limit carbonara only to pasta - this is the perfect way to wrap up winter comfort food.
Servings: 2 bowls
Calories: 376kcal
Ingredients
Mushroom Carbonara
- 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
Instructions
- 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.
Notes
If polenta thickens too much or begins to set, whisk in hot water one tablespoon at a time until smooth.