I know where the clearance areas are in every store I usually shop. I love to find little bargains, sometimes things I need anyway, and sometime things I didn’t know I needed. Last weekend I found a discounted package of prepared polenta, basil-garlic polenta–yum! It’s been hanging out in the fridge, waiting for inspiration. Inspiration struck from the memory of a dish I’d had at a local restaurant, a gnocchi with mushroom sauce. Polenta could be the gnocchi, right? Yes! Earthy, rich, perfect balance of flavors. Quick and easy enough for a weeknight, thanks to the prepared polenta. I’ll be making this again….
Such a luxurious dish from such basic ingredients. Serves two as an entree, 6-8 as an appetizer.
- 3 cloves of garlic, minced
- 2 cups sliced mushrooms (I used creminis and shitakes)
- salt and pepper (I used truffle salt–really ups the mushroomy yum factor if you can find some)
- veggie broth for sauteing
- 1/3 cup dry white wine
- 2-3 TBSP fresh parsley, chopped, plus more for garnish
- 1 cup non-dairy milk
- a dollop of plain soy yogurt
- a few grinds of dried porchini mushrooms, optional (My wonderful sis-in-law found this porchini grinder on Amazon and sent it to me. Adds a depth of flavor to the sauce, but still optional.)
- 1 (18 oz) package of prepared polenta
Preheat oven to 350F. Line a baking sheet with parchment or a silicon baking mat, or spray with baking spray.
Cut polenta into 1/2 inch thick slices. Lay on the prepared baking sheet and bake for 20 minutes.
Meanwhile, start some veggie broth heating in a large skillet. Mince the garlic and add it to the pan.
Clean and slice the mushrooms. Shitake caps can be stacked and sliced. (Shitake stems are woody, discard them or save them to make mushroom broth later.)
Add mushrooms to the pan when the garlic becomes aromatic. Add salt, pepper and dried porchini, if using, to taste. Saute until softened.
Deglaze the pan with the wine, stirring to pick up any yummies sticking to the bottom of the pan. Add parsley and simmer to reduce the wine by half.
Add milk and stir, bringing the sauce back up to a simmer. Stir occasionally as the sauce reduces and thickens. Taste the sauce and adjust seasonings as needed.
Stir in a dollop of yogurt to finish the sauce.
Place polenta slices on plates and spoon the mushroom sauce over the top. Sprinkle chopped parsley over the top and voila! (A sprinkle of parmesan would be perfect!)
Simple, earthy, date-night-worthy. Perhaps even Valentine’s-worthy. It’s that kind of yummy and decadent. With as low-fat as this dish is, you’ll have plenty of calories to spend on a killer dessert–bonus! Check out a few from Somethin’ Yummy!