creamy polenta with gouda, portobello mushrooms + tomatoes

When I first saw the dish that inspired today’s recipe, I couldn’t wait to make it myself. Kenji over at Serious Eats sure has a way with food! I’ve always loved creamy polenta, and the skirt steak on top with those pretty tomatoes just looked killer.

Go ahead and check out that photo. See what I mean? Doesn’t it just look amazing? I wanted to create it myself, but thought I’d do a vegetarian spin on it by substituting baby portobello mushrooms for the skirt steak. It makes a super hearty, rich and creamy dish for colder weather! Gouda in the polenta lends a nice, smoky quality and the seared mushrooms are the perfect alternative to meat, still keeping that savory and satisfying component to the finished dish. The bright and fresh tomatoes have the perfect acidic twang to cut through all the richness of the cheesy polenta. Make it yourself, I dare you! I know you’ll love it as much as I did.

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perfect pumpkin lasagna

Let’s talk a little bit about pumpkin, shall we?

Pumpkin is good. It’s good in pie, it’s good in savory dishes, it’s good in soups, it’s even good in coffee as Starbucks would have you believe. Carving pumpkins is awesome, too.

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How about pumpkin in lasagna? No, that’s not a typo. “But wait,” you say, “lasagna is supposed to have meat and tomatoes and lots of cheese! How can you fit pumpkin into all that?” Well, dear reader, I encourage you to branch out from your usual ideas of lasagna, cause this stuff is damn good.

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