So easy. So fast.
The polenta and portobello mushrooms were a first time food for us, I'm not sure why I was so intimidated by them. No need. So easy and so good.
Just drizzle a tsp of olive oil over each of the mushrooms with some salt and pepper. Put them in the oven for 8 minutes. Toss the peas with 1 tsp oil and some salt and pepper. Add to the mushrooms for another 8 minutes. When done, top with cheese of choice.
Polenta: Slice and saute for 5 minutes per side. A little bland, but the mushroom juice is a great sauce for them, and the cheese helps a lot.
I used a strong cheese, gorgonzola.
Yum!
2 comments:
When did you become a professional photographer? Your pictures look awesome! Did you get a new camera? I am impressed with your dinner. But I wouldn't want to eat it. :)
Ha! Not a new camera, just a new ap on my phone. I don't think I have used a real camera since we went to Nepal....
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