Mushroom and Herb Polenta

by Koko on August 26, 2011 · 7 comments

in Cooking, Main Course, Recipe, Vegetarian

I’m so lucky that Q’s family has accepted me as one of their own. As an only child, I never had siblings. I definitely have “only child” traits- i.e. difficulty sharing, used to getting my way, need my alone time (I’m a catch, aren’t I?). But by dating Q, I adopted his sister, brother-in-law and niece as my own. The first time they called me “sis” I cried.

Q’s brother-in-law, Q’s sister, me, Q (not pictured Q’s niece Harper, next time I promise!)

Q’s mom is just as amazing and has become a second mom to me. She recently took a trip to London (she lives in Ireland) and had dinner at Yotam Ottolenghi’s restaurant. Knowing how much I love his food, she sent me back a signed copy of his new book “Plenty.” I couldn’t wait to try some of his new recipes (all vegetarian).

Q, me, Q’s mom

Last night, I made this Mushroom and Herb Polenta for dinner. When I suggested to Q that when he gets back from “the ‘Stan” we should implement Meatless Mondays in our house he laughed and said “more like Meaty Mondays.” So I guess I have to take advantage of going meatless while he is gone!

This recipe is relatively simple and so worth the time spent to make it. I devoured my piece and can’t wait to have more for lunch today. For your mushrooms, you can use a mixed variety like we did from the Farmers’ Market or just use brown or white creminis.


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