Roasted Mushrooms over Creamy Polenta

I would never lie to you.  You understand that every recipe I post here can't be the most amazing recipe ever, right?  Of course I don't post stuff I make that I don't like, I do have some standards.

But there's a bell curve at work here where a couple posts land into the "recipes I'd rather forget" category, most things fall in the "pretty great" category, and a special handful land in the "ferociously spectacular" group.

So, knowing that I am truthful on this blog, please listen carefully: without a doubt, this is at the tippy top of the last group.  It's K-I-L-L-E-R.  Ridiculously simple, stunningly gorgeous, and exceptionally nutritious.  Make it.  Serve it with roasted Brussels sprouts and fresh pomegranate seeds.  I guarantee you will be satisfied or your money back.

Roasted Mushrooms over Creamy Polenta, adapted from Rachael Ray

Serves 4

1 package crimini mushrooms, wiped clean and sliced thick

1 package white button mushrooms, wiped clean and sliced thick
1 medium yellow onion, diced
4 cloves garlic, minced
olive oil, salt, and pepper
1/4 cup balsamic vinegar
2 cups vegetable stock
1/2 cup corn meal (or polenta)
1/2 cup roasted squash puree (canned pumpkin is OK too)
flat-leaf parsley, for garnish

Preheat your oven to 450 degrees.

Spread your mushrooms, onion, and garlic on a large baking sheet, drizzle with a healthy splash of olive oil and season with salt and pepper.  Roast for 15 minutes.  Add balsamic vinegar and roast another 10 minutes, or until mushrooms are all browned.

Heat your stock until boiling then quickly whisk in the corn meal.  Reduce heat to low and continue stirring another minute or two.  Add squash puree and whisk more.  You want it to be a creamy consistency, so add more cornmeal or stock to make it so.

Serve mushrooms over polenta and garnish with parsley.

ONE YEAR AGO:  Vegetarian Lunch Meat
TWO YEARS AGO:  Quinoa Stuffed Squash