It's been so long! You don’t call… you don’t write… so sad. But I love you
anyways, so here’s another installment of something that was con-cocted over
the weekend. Since it’s grillin’ time, we shall implement the grill for this.
Large Polenta log ( in the pasta section
usually)
Large bunch of spinach
Cremini mushrooms
2 cloves garlic
2 tbsp butter
Salt/pepper
To
concoct ( makes about 15):
Slice
the polenta log into ¼’ thick circles. I hope you had the good sense to remove
it from its plastic condom before slicing. Brush with olive oil on both sides,
salt/pepper. Grill each side directly on the grates, about 6 min/ side. Set aside.
Sautee sliced mushrooms w/ 1 tbsp butter until nice and tan, remove from pan,
salt. BTW – a secret to a nicely browned mushroom is #1) do not crowd the
mushrooms, #2 -use medium high heat, #3 –
salt AFTER they cook. Otherwise they release moisture in the pan and never
brown, just grossly stew. But I digress…. Remove the mushrooms, sauté minced
garlic until fragrant in the other tbsp. butter, and throw in some spinach until
wilts, about 3-4 mins. Add more butter if you want, and make a mental note to run
2 extra miles next time. Once spinach is sautéed, pour out the spinach water
from the pan. Add mushrooms, salt/pepper to taste, and top the polenta circles
with some-of- dat. This is pretty freakin’ good hot or cold. Miss you, love you,
call me, we'll lunch!
