Polenta is one of my new favorite items to pick up at the grocery store. I usually buy the precooked polenta “logs”, cut them into 1/3 inch rounds and then sear them in a pan with a little olive oil. Once the polenta rounds are seared you can top them with almost anything. One of the reasons I love cooking with polenta is because it’s a blank canvas and works well with so many different flavors. It’s an easy way to be creative in the kitchen. I’ve made many variations, but this recipe is probably my favorite polenta recipe.
Matt has been sick with the flu and hasn’t had much of an appetite the past few days so last night I was cooking for one, myself. I’ve mentioned before that Matt prefers meals that include some type of meat. I, on the other hand, can take it or leave it and try to eat meat free a few times a week. Since he wasn’t really hungry last night and it had been an incredibly busy day, I wanted to make something quick yet satisfying for myself, preferrably meatless. Enter polenta and portabella mushrooms. I suppose most people might consider this to be a side dish but last night it hit the spot as a main course for me. The creamy mushroom topping was the perfect accompaniment to my seared polenta rounds. Continue reading