Gorgonzola, Meet Portobello
Well, I am about one month behind in my blog posts. Better to pick up somewhere though rather than not at all!
I am officially down to making one meal each week. Total bummer. I'm just getting home too late to make and enjoy a wholesome homemade dinner. But, I did get to make this delicious meal couple of weeks ago. It consisted of Gorgonzola Polenta, Red Wine-Braised Portobello Mushrooms, Garlic Spinach (recipe already posted) and Balsamic Reduction. The meal was AWESOME! The flavors complemented each other so well and the meal was super satisfying. I think you will truly enjoy this one.
Gorgonzola Polenta: Yields 4 Servings
2 T butter
2 cloves garlic
1 cup polenta
4 cups vegetable stock, warm
3/4 lb Gorgonzola cheese
1/4 cup grated Parmesan cheese
2 T minced chives
salt and pepper, to taste
1. Heat butter in a medium saucepan over medium heat. Add garlic and sweat until fragrant. Whisk in polenta and warm stock. Continue cooking, stirring frequently, until tender and creamy. Stir in cheeses and chives, and season to taste with salt and pepper.
Red Wine-Braised Portobello Mushrooms: Yields 4 Servings
2 T olive oil
2 whole cloves garlic, lightly crushed with a knife
2 sprigs fresh thyme
4 large Portobello mushroom caps, cleaned
1 cup red wine
salt and pepper, to taste
Heat olive oil in a large sautier over medium-high heat. Add garlic, thyme and mushrooms, cap side down; cook until seared and then flip. Pour in the wine, using it to scrape up any bits on the bottom of the pan, and season with salt and pepper. Cover the pan and cook the mushrooms until their juices have been released and they are starting to become tender. Remove lid and continue cooking until the pan is nearly dry. Readjust seasonings, if necessary. Slice and serve.
Again, I am sorry for taking a bit of a hiatus in blogging. Life has been a bit hectic in this neck of the woods, but it's great to be back! Many meals/recipes have been missed along the way and I hope to make up for lost time.
I am officially down to making one meal each week. Total bummer. I'm just getting home too late to make and enjoy a wholesome homemade dinner. But, I did get to make this delicious meal couple of weeks ago. It consisted of Gorgonzola Polenta, Red Wine-Braised Portobello Mushrooms, Garlic Spinach (recipe already posted) and Balsamic Reduction. The meal was AWESOME! The flavors complemented each other so well and the meal was super satisfying. I think you will truly enjoy this one.Gorgonzola Polenta: Yields 4 Servings
2 T butter
2 cloves garlic
1 cup polenta
4 cups vegetable stock, warm
3/4 lb Gorgonzola cheese
1/4 cup grated Parmesan cheese
2 T minced chives
salt and pepper, to taste
1. Heat butter in a medium saucepan over medium heat. Add garlic and sweat until fragrant. Whisk in polenta and warm stock. Continue cooking, stirring frequently, until tender and creamy. Stir in cheeses and chives, and season to taste with salt and pepper.
Red Wine-Braised Portobello Mushrooms: Yields 4 Servings
2 T olive oil
2 whole cloves garlic, lightly crushed with a knife
2 sprigs fresh thyme
4 large Portobello mushroom caps, cleaned
1 cup red wine
salt and pepper, to taste
Heat olive oil in a large sautier over medium-high heat. Add garlic, thyme and mushrooms, cap side down; cook until seared and then flip. Pour in the wine, using it to scrape up any bits on the bottom of the pan, and season with salt and pepper. Cover the pan and cook the mushrooms until their juices have been released and they are starting to become tender. Remove lid and continue cooking until the pan is nearly dry. Readjust seasonings, if necessary. Slice and serve.
Again, I am sorry for taking a bit of a hiatus in blogging. Life has been a bit hectic in this neck of the woods, but it's great to be back! Many meals/recipes have been missed along the way and I hope to make up for lost time.
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