Journal

IN THE KITCHEN: MUSHROOMS WITH FRIED POLENTA

A few nights ago I wanted to do another experiment in the kitchen and only use what I had in the refrigerator and pantry. So I pulled out mushrooms, tomatoes, onion & garlic. I also had some polenta and dry white wine. This dish was so good; I love the taste of white wine and mushrooms. This recipe makes one portion so just up the ingredients by 1.

INGREDIENTS

  • ¼ white onion

  • 1 garlic clove

  • 1 cup, carmine mushrooms. cut in half

  • ½ cup cherry tomatoes, cut in half

  • ½ cup vegetable broth

  • ¼ cup dry white wine

  • 4 slices of polenta, cut into ¼ inch pieces

  • 1 tbsp parsley, chopped for garnish

  • 2 tbsp olive oil

  • Salt & pepper to taste

In a saucepan heat 1 tbsp of olive oil and sauté the onion and garlic 3 minutes. Add the mushrooms and sauté for 6 minutes. Add tomatoes and cook for 3 minutes or until the tomatoes are soft. Add the white wine and sauté for about 1 minute until the  alcohol has evaporated. Add vegetable broth, bring to a simmer, cover and cook for 10-15 minutes (if the liquid starts to evaporate add more broth). Season with salt and pepper.

Meanwhile heat the remaining oil in a saucepan. Once olive oil is hot add the polenta. Cook for 8 minutes on both sides or until golden brown. 

Add polenta to the plate and top the mushrooms and tomatoes on top. Garnish with parsley. Enjoy!

{photos & recipe by me}