Mushroom Bourguignon

This recipe came up on when I was reading the New York Times. It looked so good I had to make it. Plus it can be served over grits. Grits here I come!

The result was kind of mixed. The flavor was very good. And I liked that there were additional veggies rather than just mushrooms. On the other hand, there was way too much liquid and it didn’t thicken the way I think it was supposed to. I’d half the wine and stock.

I bought chanterelles especially for this recipe. They were very expensive. Only after buying them did I realize that they were just meant to be put on top of the stew, not in it. I really don’t think they added much and given the price, weren’t worth it. I’d leave them out next time.

I kept thinking that this would be really good with seitan in it. I might try adding some next time.

https://cooking.nytimes.com/recipes/1020738-mushroom-bourguignon

Fresh Corn Polenta with Sautéed Cherry Tomatoes

Well here we are again old friend. It’s me and a polenta (i.e. grits) recipe. Of course I’m going to make it. This particular recipe is from page 126 of Fresh Food Fast. I thought the idea of making polenta from fresh corn instead of traditional dried polenta was interesting. What I learned? Fresh Corn Polenta is not polenta. It wasn’t bad per say. But it wasn’t at all what I was expecting or looking for. I love fresh corn. Honestly, I’d rather it fresh corn in salad and leave the polenta to the regular dried variety.

https://www.npr.org/templates/story/story.php?storyId=4695368

Kenyan Polenta with Peanut Sauce

This recipe is from page 36 of The Ethnic Vegetarian.

Polenta polenta polenta. I love polenta. I love polenta so much that I can’t keep it in the house because if I do it’s all I’ll eat. I’m perfectly happy to eat three meals a day polenta… anyways…what was I saying? Oh right, so when I saw POLENTA in The Ethnic Vegetarian I was in. Very interesting idea. I’d never think of paring pairing peanut sauce and polenta. Indeed the pairing was quite yummy. I really enjoyed the recipe. Solid.