This seasonal goat cheese polenta recipe is a fall-flavored take on a central European dish. From Lily at the blog Kale & Caramel, the pumpkin goat cheese polenta comes with brown butter thyme mushrooms and kale. A generous portion of parmesan is also swirled in there, plus a touch of brown sugar. It is then topped with kale and chanterelle mushrooms that are infused with thyme.
The savory autumnal dish is described as an "exquisitely balanced bowl, hitting all the salty, sweet, umami and tangy flavor profiles." While Lily used chanterelle mushrooms, you could easily use oyster or other wild mushrooms instead. A pinch of baking soda is also used to prevent the polenta from getting too clumpy.