• 3 cups water
  • 1 cup quick-cooking polenta or grits
  • 2 tablespoons unsalted butter
  • 4 ounces goat cheese, plus extra for topping
  • Salt and black pepper
  • 1 tablespoon olive oil
  • 12 ounces mixed mushrooms, sliced
  • 2 cloves of garlic, finely minced
  • 3 tablespoons balsamic vinegar
  • Rock chive microgreens for garnish


  1. Bring the 3 cups of water to a boil.
  2. Whisk in the polenta and lower the heat to medium. Cook for 5 minutes and then remove from heat, cover and let stand for 5-7 minutes or until fluffy and cooked through.
  3. Stir in the butter and goat cheese and season with salt and black pepper to taste. Set aside. While the polenta is cooking, prepare your mushrooms.
  4. Heat the olive oil in a saute pan over medium heat. Add the mushrooms and cook for 8-10 minutes or until the mushrooms are tender. Add the garlic and cook for an additional minute.
  5. Pour in the balsamic vinegar and cook, stirring frequently, until the vinegar has for the most part cooked out.
  6. Season with salt and black pepper where needed and remove from heat.
  7. Assemble your polenta in a small serving dish and top with the balsamic mushrooms, a sprinkle of goat cheese, and a garnish of microgreens.
  8. Serve immediately and enjoy!