This party girl had a real wonderful weekend. Not only celebrating my birthday, but having friends over for the holidays today; most of this I will post about tomorrow. For now I got to get myself a drink and ready to watch Dexter! Missed it last week and want to catch up before tonight’s episode!!
Made a couple of app dishes today. I will post one now and the other this week. I love making this appetizer. It’s so quick, easy and delicious.
Polenta with Baby Bella Mushrooms
- 1 roll of prepackaged polenta cut into half circles, or 9 ounces of homemade formed into a roll then cooled and sliced (Trader Joe’s has a great organic version that I like a lot and used here)
- 2 tbsp extra virgin olive oil
- 3 heaping tbsp grated Pecorino Romano cheese
- 6 slices of fresh mozzarella (cut into cubes)
- 2.5 ounces of washed baby bella mushroom (baby portobello mushrooms) -stems removed and sliced (In the photos you will see that I cooked all 8 ounces/1 package for an addition to the salad and then for dinner tomorrow.)
- 1 large clove of garlic minced (if cooking all the 8 ounces then 2 cloves)
- Salt and Pepper to taste (about 1/4 tspn of each)
You will need a baking sheet covered in parchment.
Preheat oven to 375 F.
In a large skillet heated on medium heat, sauté the garlic until translucent with 1 tbsp olive oil.
Add in the mushrooms and sauté until tender; the color has changed to a darker brownish grey. Do not drain liquid, as it is used in a salad dressing I will share below.
Take the polenta and remove it from package, then slice into half slices. Drizzle 1 tbsp olive oil on covered baking sheet and place polenta pieces on top. Salt and pepper the polenta.
Take one slice of cooked mushroom and top each slice of polenta. Then atop the mushroom add two pieces of the mozzarella, then sprinkle with the grated cheese.
Place in oven and cook for 20 minutes.
*BONUS: Portobello Mushroom Salad Dressing-
- 1/4 cup mushroom stock (recipe above-has garlic and s&p)
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tspn oregano
Take the mushroom stock you made from this dish and place in bowl to let cool.
Once cooled add oregano, balsamic vinegar and olive oil. Whisk.
I use the left over mushrooms from above in a salad of mixed greens, but also in other meals during the week like rice dishes.