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.
From Moosewood Restaurant Cooks at Home
{ 47 comments… read them below or add one }
Anytime you want to make some mushrooms and polenta, I’ll be happy to join you! Though you’ll definitely have to double the recipe, because those are two things I absolutely love.
Brianne @ Cupcakes & Kale Chips recently posted..The Foodie Physician’s Tropical Shrimp Salad with Honey Chipotle Dressing (and my Mango Avocado Salsa)
Ooooh, you should make this then. It was so good I seriously almost cried.
I totally know what you mean about being glad to have alone time, but still feeling lonely … I usually say I am ok working the holidays because I don’t have kids, but even smallish holidays, I get lonely at work with too much down time, reading about what everyone else is doing and feeling like a no-body
Love the mushroom and polenta dish - I will have to try this when it is just me cause my hubby no likey mushrooms! Have a great Memorial Day! 
Jane recently posted..Strawberry and Rhubarb Ginger Mint Jam
Thanks, Jane. Have a great day even if you are working. Hopefully you get holiday pay!
Polenta dishes are the best, savoury OR sweet
This looks super delish!
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Exciting, Exciting, Exciting!
This would be my go to recipe for polenta with mushrooms! Looks delectable!
Gorgeous dish, I would totally dive in, especially with that white wine on the side…and I’m not sorry for party rocking
Abby recently posted..Greek Burger with homemade Tzatziki sauce
Ha ha, Abby, why would you be?!
TastefullyJulie recently posted..{Moosewood Monday} Broiled Polenta with Mushrooms and Cheese and a Blog Hop
I agree: eating whatever you want is one of the best things about solo weekends. My son likes polenta, but my husband barely tolerates it, and neither one likes mushrooms. I love both, of course. A half-cup or so of whole milk as part of the cooking liquid makes the polenta even creamier, by the way.
Nancy @ Rivertree Kitchen recently posted..Asparagus, bacon, and ricotta tart
Great tip, thanks! That’s probably why it’s so excellent in restaurants, too.
This looks so good, I am going to add it to my Mouth Watering Mondays post next Monday. Come on over to see it at http://www.noshingwiththenolands.com Cheers, Tara
Thank you Tara, I will!
This looks so delicious and decadent! I’ve love cheese and polenta together.
It’s awesome with a poached egg on top, too. Yum!
What a great idea! I’m off to my freezer in search
Polenta is good stuff, and I’ll have mushrooms with anything. “Domestic” mushrooms is a new one for me - I wonder if they mean the white button mushrooms? You know, the most basic mushroom? I like your choice better. Really nice recipe.
Thank you! I almost never use button mushrooms. Too many other good ones!
Hi Julie!
That looks so yummy and nice to know it is super easy!
It won’t take you long to get used to the quiet, I guarantee it! I’m kinda likin’ it A LOT!
I can finally here myself think again!
Cathy recently posted..Orange Poppy Seed Pound Cake with Warm Orange Glaze
Thanks! And I’m totally ready for some more alone time already!
Looks wonderful! Curious if you think this would keep well? I cook for one, but usually make a full recipe so I have delicious leftovers for a day or two. Homemade polenta’s a new one for me - do you think it’d go mushy in the fridge?
It’s actually gets more rubbery as it sits. I’m not sure how it reheats because, well, I had none left to reheat! It’s definitely great for a quick meal, though.
Adding full cream to the polenta when cooking will keep it softer for reheating and also make it useful (and tasty!) as a substitute for mashed potatoes. If using up left-over polenta, you can also slice it, then saute the pieces briefly in olive oil and butter, or bake it in the oven until the parmesan cheese, sprinkled ed over the slices, browns lightly on top. Left-over polenta should never go to waste!
Hi Julie! I just linked up my recipe but messed it up! lol. This is my first time linking things! I put my name instead of recipe description, my recipe is Calzone Roll-Ups. The first vegetarian recipe I have posted so perfect timing! Thanks for the invite!
Cathy recently posted..Calzone Roll-ups
I’m a genius -I fixed it! lol!
Cathy recently posted..Calzone Roll-ups
Awesome! I wouldn’t have known how
Moosewood Monday, what a great idea! I love all the Moosewood cookbooks and once made a trip up to Ithaca primarily just to visit the restaurant! This one looks great.
Love Moosewood, you can’t go wrong!
TastefullyJulie recently posted..Easy Gluten-Free Crab Rangoons + Giveaway!
OK I kind of love that you drafted this on your pool floatie.
kale recently posted..“a symphony of flavors”
Hi Julie, I didn’t link up the Smoked Salmon Pasta Carbonara recipe you asked for because, well, it’s not vegetarian! But it’s attached here. Two of my kids don’t like polenta or mushrooms either, though they aren’t picky in general. It’s the texture. Eggplant is another one with a similar texture that they don’t like.
Mary@FitandFed recently posted..Smoked Salmon Pasta Carbonara
True, Mary. I was thinking it’s ok because Moosewood cookbooks do have a seafood section. Omg, eggplant, I can’t go there either!
I haven’t used the Moosewood Collective Cookbooks, only the Molly Katzen ones, so I didn’t know they had seafood. Eggplant- actually, now that we know how to prepare it properly it’s fine. With the adults anyway, especially in Baba Ghanouj. But poorly prepared- no. Thinking of the eggplant sandwiches, so soggy, yet still retaining that ‘liver’ texture, that were the only vegetarian option on two legs of flights to our destination and two legs back home when airlines were still serving food. Put us off eggplant for years.
Mary@FitandFed recently posted..Review: Green Spoon Restaurant
Wow, anytime I request vegetarian on an airline I get some fruit and cucumbers. Maybe a cheese sandwich.
I love individual portioned food and these are beautiful. Love that you wrote from the floatie with “old school” pen and paper … What’s that?
CJ at Food Stories recently posted..Food Stories Award - Judge Announcement
YES YES YES! I so wish I was having this for dinner tonight instead of pasta. I am obsessed with mushrooms and I love them on polenta. Such a filling meal!
Kiersten @ Oh My Veggies recently posted..Make Your Own Strawberry Banana Fruit Leather
I’m a total slacker. I didn’t post on Monday! This looks so good tho. Did u get your new lens yet?
Lauren @Part Time House Wife recently posted..Memorial Day Inspired Vanilla Lemon Cupcakes with Coconut Buttercream Frosting
The inlinkz is still open. Post away!
TastefullyJulie recently posted..Easy Gluten-Free Crab Rangoons + Giveaway!
I could eat polenta with mushrooms and cheese forever. My close friends all hate mushrooms too, so I have to get them in when I’m not entertaining others!
Sarah recently posted..Artichoke, arugula, and pine nut grilled cheese
I have shared my Guacamole Grilled Cheese Sandwich! Thank you for hosting such a lovely party! Where is your Tastefully Julie Tag? Nettie
Netttie Moore recently posted..Grilled Plank Salmon
Thanks Nettie! What kind of tag are you looking for? Do you mean a badge?
TastefullyJulie recently posted..Easy Gluten-Free Crab Rangoons + Giveaway!
Yes, A Badge! Excuse me, that is what I meant, I am probably looking right at it! Nettie
Netttie Moore recently posted..Grilled Plank Salmon
I don’t have one yet. When I do you’ll be the first to know!
Delish! Homemade polenta with mushrooms… some of my absolute favorites! Thanks for sharing this recipe. I must try immediately!
Jackie | Sweet and Salty SF recently posted..Soy-Honey Glazed Steamed Brussels Sprouts with Baked Tofu
This looks so comforting and delicious; I’ve never had polenta, but this looks like a good place to start! Beautiful photos!
Jessica @ Portuguese Girl Cooks recently posted..Key Lime Pie Bars
Ooooh, I LOVE polenta but my family always has it with some kind of red sauce. I think I’ll have to try the mushrooms.
Sarah recently posted..A Wonderful Mothers’ Day
Oh my goodness. I just had to stop and say this looks so good I am making it this weekend.
thanks for making my meal plan for Saturday and leftover Sunday so much better.
Pam
Pam recently posted..The Lion, The Witch and The Wardrobe Pinky Promise Take 1 Cleaning Out My Closet
Thanks Pam, I hope you like it! Oh, and will you please come help me clean my closet?!
I already love polenta, and with cheese and mushrooms, I could definitely love it even more. This looks divine!
Natasha recently posted..Rose Water Tartlets with Vanilla Sugared Berries
{ 4 trackbacks }