Last weekend we had a remarkably low grocery bill and I couldn’t exactly pinpoint why. We had purchased everything on the list and, as usual, a few extra items.
It turns out that we hadn’t bought any foods that could be combined to result in an actual meal, or so I thought anyway. Had we planned our meals, the list probably would have been a bit longer and it probably would not have taken me until Thursday to get around to making a reasonable meal. Grocery shopping FAIL.
Our seemingly inadequate grocery shopping coupled with my non-existent drive to cook anything that resembled a dinner resulted in some pretty sad eating at Duke’s House this week.
Today I decided that the cooking strike needed to come to an end. Here we have it: Grilled Polenta with Mushroom Ragout.
I really liked the grilled polenta. The crispy crust that the grill gave the polenta contrasted with the soft center nicely. It kind of reminded me of the crunchy sugar on top of a creamy crème brûlée. Chris and I both went back for seconds tonight!
I would normally post a color photograph, but I couldn’t get the settings on my camera to cooperate. Trust me, this one looks better in black and white than its yellow-tinted color counterpart did!
I guess we were able to make something decent with what we had. Next time I will try it out with homemade polenta. That just wasn’t in the cards this week.
- 1 roll of polenta (I used Trader Joe’s Organic Polenta, next time I will try my hand at making my own!)
- 4 cups mushrooms
- 3/4 cup dry white wine
- 4 tbsp butter (I used yogurt butter.)
- 1 tbsp garlic, minced
- 1 tsp parsley
- 1 tsp thyme
- 4 scallions, chopped finely
- 2 oz queso fresco
- Slice polenta into 1″ to 1.5″ rounds.
- Brush rounds with olive oil, season with salt and pepper.
- Place polenta rounds on a very hot grill, brushed with oil. Do not move them or they will stick.
- Cook for 3-5 minutes on each side depending on how crispy you like them.
- Saute mushrooms and garlic in butter for several minutes until they are tender.
- When the mushrooms start to become tender, stir in the wine and spices.
- Reduce heat and simmer until the butter and wine sauce reduces some.
- To serve, place the polenta round on a plate and spoon mushrooms and sauce over the polenta. Garnish with scallions and crumbled queso fresco.
Servings: 2 meals or 4 appetizers
Calories(per 1/4 recipe) ~ 218, Fat ~ 10 g, Carbohydrates ~ 22 g, Protein ~ 9 g