Journal

IN THE KITCHEN: POLENTA AND MUSHROOMS

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A few nights ago I wanted to tryout a recipe that I had in my brain for awhile, so I made it and it was a success. Polenta with mushrooms, cherry tomatoes in a white wine sauce. It’s funny I am not a fan of white wine, but I do love cooking with it especially with mushrooms it adds a great depth. Plus the polenta absorbs the sauce making it extra tasty. It is really easy to make you can even improvise and add any kind of veggies you have. Again I eyeballed this dish, you can easily visualize how much to make for one person. I really need to start writing everything down. 

INGREDIENTS

  • quick cook polenta

  • olive oil

  • onion, diced

  • button mushrooms, cut in half

  • cherry tomatoes, cut in half

  • garlic, minced

  • white wine

  • little vegetable broth

  • salt & pepper to taste

  • Italian parsley

Cook the polenta based on directions. Meanwhile in a pan heat olive oil add onions, mushrooms, pinch of salt and pepper and saute until brown. Add cherry tomatoes and garlic and cook until tomatoes are soft. Add enough white wine that coats the pan and then add some vegetable broth. Scarp any bits off the pan. Cover and cook until the alcohol has burned off about 20 minutes depending on how much liquid is used. 

Add polenta to a dish put mushroom mixture on top and garnish with Italian parsley. 

Enjoy!

{photos by me, recipe by me}