Tonight, we continue with the theme of, “Using ingredients new to my kitchen but somewhat ordinary to everyone else makes me feel lame.” Portabello mushrooms – nope, never cooked with ‘em. Polenta – nope, never cooked the stuff. However, I have partaken in both ingredients outside of said abode, with mixed response.
Firstly, the mushrooms. Best Portobello experience ever encountered is credited to Tusker House at Disney’s Animal Kingdom. I think I ate that beautiful Portabello sandwich at least once a week for five months while employed at DAK in the spring of 2000. There really wasn’t much available for a vegetarian at the Disney parks back then (besides Dole whip at the Tiki Room), and this sammich could really hit the spot after a long day of conservation education chats with many a guest.
Nextly, the polenta. I have only had this once before tonight – in PB (Pacific Beach – here in Sandy Eggo) at Ghort’s old pad. Peggy G. had stewed up a bunch of polenta with some tomato sauce, and other found objects, to be served to a number of random gents hanging out at Ghort’s apartment. I was frightened, Aunt Em. Tonight’s polenta fared about the same with me, as I accidentally purchased the pre-cooked variety rather than quick-cooked. Note to readers: boiling ten (10!) cups of water is unnecessary for pre-cooked, as you promptly drown the polenta. One-fourth of a cup would have sufficed. I’m still not a fan, but Sam seemed to enjoy it. Wait until he has some homemade grits! If he liked this mush, he’ll adore some well-cooked southern breakfast charm.
The Portobellos and polenta were accompanied by some roasted sugar snap peas. These green friends were super tasty after a drizzling of olive oil, salt and pepper before snuggling up to the mushrooms (already roasting for 9 minutes) in a 400° oven for about 7 more minutes.
For dessert, Sam brought out a present that I promptly unwrapped only to find…
(to be continued in an upcoming post from a galaxy far, far away…)