Happy Memorial Day!
How has your weekend been so far? My husband took the kids camping so until today I have been all alone. Yup, 100% me time. I actually wrote this post from my pool floatie.
No, I didn’t actually bring the laptop on the floatie with me. I learned from the bonfire incident that I ought to leave the laptop indoors. I wrote this the old-fashioned way, with paper and pen. Remember those?
I actually felt a little lonely this weekend. Awww – pity party and you’re invited!
I usually ADORE my me time. I get to do whatever I want, uninterrupted. Or I can do absolutely nothing. I can listen to the radio without having to hear the phrase “party rock”.
So what the heck is wrong with me? Maybe it’s because this is a holiday weekend and everyone else is doing family stuff. Or maybe it’s because my kids are getting older and their social calendars are so full that I hardly see them. Could empty nest syndrome begin this early?
Oh well, I’m sure I’ll get over it. Probably by the end of the day once they’ve had five separate fights over who took the hair brush. Yeah. Over it.
The best part about me time is cooking and eating things that I like. That’s why this is a special Moosewood Monday. I got to make two things my family despises, polenta AND mushrooms. It’s a two for one!
This was the first time I ever made my own polenta, which seems crazy because it’s ridiculously easy. I usually just order it in restaurants. I don’t think I’ll do that anymore now that I know how cheap and easy it is.
This is yet another recipe from the Moosewood Collective that did not disappoint. It was absolutely delicious. According to the recipe it made three servings but, ahem, they must have been small servings because I ate them all. Actually, it was really more like two servings but I
didn’t did eat them both.
I made a couple slight changes which are noted after the recipe. I’m sure it would have been wonderful exactly as written. As always, don’t forget to scroll down and link up your vegetarian recipes.
- ½ cup boiling water (optional)
- ½ cup dried porcini mushrooms, in pieces (optional)
- 3 cups water
- ½ teaspoon salt
- 1 cup cornmeal
- 3 tablespoons olive oil
- 1½ cups domestic mushrooms, diced (use 2 cups if you omit the porcini)
- 1 large garlic clove, minced
- 1 tablespoon dry white wine
- ⅛ teaspoon salt
- ½ cup mozzarella cheese, shredded
- ½ cup smoked cheddar cheese or ½ cup mild provolone cheese, shredded
- ground black pepper
- dash of basil, marjoram, or tarragon (optional
- If you use the porcini mushrooms, pleace them in a bowl, cover with the boiling water, and set aside for about 10 minutes.
- In a saucepan, bring the 3 cups water and salt to a rapid boil.
- Add the cornmeal in a thin, steady stream, whisking to prevent lumps. Lower the heat to simmer for about 10 minutes, stirring often to prevent sticking until the polenta thickens.
- While the polenta cooks, strain the porcini mushrooms (if using) and rinse them. Heat the oil in a skillet and saute the domestic mushrooms, garlic, and porcini on medium heat until the oil is absorbed, stirring occasionally.
- Stir in the wine and add salt. Simmer gently for another minute or two.
- Preheat the broiler.
- Spread the polenta in an oiled pie plate (or individual ramekins).
- Sprinkle the mozzarella on the polenta.
- Spoon the sauteed mushrooms over the mozzarella and finish with a layer of the smoked cheddar and/or provolone. Add pepper to taste.
- Broil for 3-5 minutes until cheese is golden brown, and serve bubbling hot.