Shrooms and Polenta

Tonight was another night of cooking from 125 Gluten-Free Vegetarian Recipes. Unlike last time, no formerly living creatures climbed onto the menu!

It is a nice and simple recipe.  My pain level today was on the higher side, but it has a lot to do with the fact I had to go to pain and torture today. 

 

Sherried Mushrooms on Crispy Polenta Rounds

4 tsp olive oil, divided
1 lb mushrooms
1 small onion
3 tsp chopped rosemary
1/8 tsp crushed red pepper flakes
½ tsp seasalt (forgot to put this in, but then again I am not sure I would have put it in had I have remembered)
¼ tsp freshly ground black pepper
2 garlic cloves
½ c dry sherry or dry white wine
¼ c chopped parsley, plus extra for garnish (my parsley went for a walk so this didn’t make it in)
1 tbs fresh lemon juice
1 pkg (18 oz) GF ready-made  polenta cut in ½-in rounds (I cut mine a lot thinner which went over really well)

1.       Heat 2 tbs of the oil in a large skillt or dutch oven over medium heat.  Add the mushroom, onions, rosemary, red pepper flakes, salt and pepper.  Cook, stirring occasionally, until the oinion is softened and the mushroom juices have evaporated, about 10 minutes.

2.       Sit in the garlic and sherry and continue to cook, stirring constantly, until most of the liquid has evaporate, about another 10 to 15 minutes.  Stir in the ¼ cup of parsley and the lemon juice.  Set aside.

3.       Preheat the oven the oven to 300 degrees F.  In a 10-inch nonstick skillet, heat the remaining 2 tbs of oil over medium heat.  Working in batches, cook the polenta rounds until crisp and lightly browned, about 8 minutes per side. Transfer to a baking sheet and place in the over to stay warm and get crispier, which frying the remaining polenta rounds.  To serve, arrange the polenta rounds in a single layer on a large serving platter.  Spoon the mushrooms on top and serve immediately, garnished with the remaining parsley.

Calories 280 *    Fat 14g     *     Protein 5g    *     Carbs 27 g    *     Cholesterol 0 mg *     Sodium 641 mg    *     Fiber 3

Still having issues posting pictures :(

 

I have to say, I wasn’t blown away with the polenta.  I can’t say I have ever had polenta, but I think with a little seasoning it can be quite tasty.  The mushroom topping, I wasn’t sure about the chili flakes or the rosemary but I have to say YUM! We filled have the plate the salad, I am not a big salad dressing person so the veggie mix was put on the plate and enjoy!  I heard no complaints.  One kiddo did not eat, he went to bed right after school not feeling well and the other kid continued eating after he finished what was on his plate.  He ate a cup of apple sauce and then a bowl of cereal (going through a MAJOR growth spurt, he is now taller than his older brother).