Polenta with Mushroom Sauce

It's been a week of transitions and new recipes.  Hubby is in California at National Guard training for 3 weeks & is missed greatly.  The living room is full of changes as we adapt to the "quiet". Our youngest moved her bedroom boombox (am I revealing my old age by using that noun? ) to the living room and her brother followed suit by relocating his legos.  It's fun to have a new hub of energy to fill in the gaps.  We are missing him, yet finding ways to adapt.

I'm branching out in the kitchen exploring new recipes & working on photography.  I was especially pleased with this recipe.  It tasted fresh, nourishing and hearty.  The mushrooms were meaty and filling while balancing the fresh rosemary flavors with ease.

• 1/4 vegetable oil
• 1 small onion, chopped fine
• 2 garlic cloves, minced or thinly sliced
• 2 teaspoons fresh rosemary
• 1 pound white mushrooms, sliced
• 3/4 cup heavy cream
• 1 tube of polenta cut in rounds
• salt and pepper to taste

Heat oil in saucepan then add onions and cook for 5 minutes. Add garlic and rosemary and cook for a few minutes.  Add mushrooms and cook for 8 minutes. Add cream, salt and pepper. Saute for a few minutes.

Onions, Garlic & Rosemary

In a skillet, add oil and polenta rounds.  Fry for 2-3 minutes per side.  

Serves 4 lunch size portions

* Recipe adapted from America's Test Kitchen, The Best Simple Recipes.  My modifications include: removing the 1/4 cup dried porcini, removing 1/4 cup water, & omitting 1/3 cup sweet Marsala.