In just 30 minutes, what I thought was to be a side dish ended up so satisfying and hard to stop eating that it ended up serving as the main dish for dinner. I was looking to fill out a meal of leftovers from the night before, but what remained ended up as dinner for the next night. You'll want to enjoy this polenta hot right from the pan, though if you are making it for only two, as I did, you will have leftovers. But the leftover polenta can then be pressed into small discs and pan-fried until golden and topped with any remaining mushrooms or some tomato sauce for another delightful meal.
The polenta is delectably creamy, enhanced by the addition of butter stirred in at the end of the cooking time. The polenta itself is only seasoned with some salt, making it a perfect backdrop to succulent and earthy sautéed mushrooms and a simple red wine and herb sauce that contrasts beautifully in flavor and texture with the polenta. There is nothing fancy going on here, just basic staple ingredients that come together quickly, yet they work their magic and you are left with a beautiful plate that could proudly stand on its own among more fancy and time consuming preparations.
Other recipes featuring polenta from Lisa's Kitchen:
Polenta with Mushroom Ragout
Mushroom Polenta Pizza
Tomato Soup with Polenta Croutons and Chive Oil
Artichoke Tart with Polenta Crust and Fresh Rosemary
Audio accompaniment: Samuel Barber - Adagio for Strings
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