Savory Polenta Squares with Pasta Sauce and Balsamic Mushrooms


 It have to be the shorter days, however I am beginning to consider meals which are heartier. A number of days in the past I made my favourite Pasta Sauce, which makes use of contemporary zucchini as a serious ingredient. The recipe, discovered HERE, makes rather a lot, so I nonetheless had a good quantity to make use of, however I did not need to mix it with pasta.

I remembered a dish that I actually loved that I had posted some time in the past right here on the weblog. You could find it HERE. It consists of cooked polenta, enriched with a little bit of butter and a few Parmesan, poured right into a buttered 8-inch sq. baking pan, with a ribbon of shredded mozzarella cheese and a few contemporary basil leaves sandwiched within the center. 

high photograph: half of polenta goes into the lined pan, then basil leaves are laid down
decrease photographs: after the basil, a good layer of shredded mozzarella cheese is added
After that the steadiness of the polenta is added and the layer smoothed to even it, after which the pan is refrigerated for at the very least 45 minutes.

You chill this ‘sandwich’ till it is agency, lower it into squares, then pan-fry it to heat the polenta up and crisp it, plus soften the cheese. As soon as plated, you spoon a few of that pretty pasta sauce over the polenta sq.. Identical to that, it is an incredible meal, however to make it much more particular, I added some Balsamic Mushrooms. Any of those recipes are fantastic, however mixed, it was a feast!


Balsamic Mushrooms
serves 2-4, however will be doubled 

Roughly 16 medium mushrooms, cleaned and quartered (I used brown criminis)
2 tablespoons olive oil 
1 tablespoons butter
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon floor black pepper
3 tablespoons balsamic vinegar (I used the Costco Kirkland model)
1 tablespoon finely chopped contemporary parsley

Clear and quarter the mushrooms. Take away any stems that appear too outdated to eat. Put aside.

In a skillet, warmth the olive oil and butter over medium-high warmth. Add the garlic, dried thyme, dried rosemary. Stir and proceed to stir for 1 minute whereas the garlic cooks…don’t burn. Add the quartered mushrooms and stir to coat with the herbed oil. Cowl, decrease the warmth to medium, and prepare dinner for 3 minutes. Uncover the pan, return the warmth to unique setting, add the balsamic vinegar and stir to coat the mushrooms with the sauce, stirring for at the very least a minute. Garnish with the parsley and serve directly.



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