(Welcome to those of you stopping by from My Little Celebration after reading my guest post! I hope you find a recipe or two that you'll enjoy. Let me know if you have any questions!!)
As I continue to learn more about food and my confidence grows in the kitchen, I get a kick out of recreating menu favorites from restaurants. Most recently, I did this with the asparagus goat cheese gratin inspired by Salt. Excuse me while I take a moment of pause to remember that fabulous meal and my successful recipe adaptation.
{Pause}
ANYWAYS, after a relaxing Friday night dinner on the patio of 1111 Mississippi last time my parents were in town, I found myself once again inspired. Based on a server recommendation, I had ordered a mushroom and spinach dish that was served over goat cheese polenta. It was a simple dish, but executed perfectly, and one I couldn’t wait to try again.
My recreation was mostly successful, save for the fact that I realized I was without an onion after setting out to make this. Thus, our version didn’t contain the sweet caramelized onions that the original had. Because I think they’re a great addition, I’ve included them in the recipe below. This is easy to put together and makes for an elegant light supper. It goes without saying that the goat cheese polenta was my favorite part…if nothing else, give that a try!
One Year Ago: Secret Ingredient Chocolate Chip Cookies
Mushrooms, Caramelized Onions, and Spinach over Cream Goat Cheese Polenta
inspired by Mississippi 1111
*serves 2
Ingredients:
-2 cups water
-1/2 cup polenta
-4 oz. goat cheese
-1 package mushrooms, washed and sliced
-4 cups fresh spinach
-1/2 large onion, sliced
-1 tbsp olive oil
-1/2 tsp dried rosemary
-salt & pepper
Directions:
1. Add 1 tbsp olive oil to large saucepan. Add sliced onions and cook over medium-low heat, stirring occasionally. Cook onions for 15-20 minutes, until brown and beginning to caramelize.
2. Add mushrooms and sprinkle with rosemary. Season with salt and pepper. Cook over medium heat, stirring occasionally, until mushrooms release their juices. Add spinach and allow to wilt.
3. Meanwhile, in a small saucepan, bring 2 cups of water to a boil. Stir in polenta and cook, stirring occasionally, until smooth and creamy. Remove from heat and stir in goat cheese, stirring until all lumps are gone.
4. Divide polenta between two plates. Top with spinach, mushroom, onion mixture and serve immediately.
