It is officially PSL season (pumpkin spice latte, in case you didn’t know), which means it should be time for all things pumpkin, right? While I adore pumpkin and pumpkin-flavored things, I have a hard time switching gears so rapidly from summer cheeseburgers and popsicles, directly to warm and hearty pumpkin-filled fall dishes without anything to bridge the gap between the seasons. In my neck … Continue reading charred corn polenta with herb + tomato salad
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.