Mushroom & Polenta Appetizer

 

Mushroom & Polenta Appetizer

16 oz. ready made polenta tube

Olive oil

2 cups sliced mushrooms

4 cups spinach & arugula mix

3 green onions, diced

1 tbsp. Garden Gourmet chunky garlic

Kosher salt

Blue cheese for garnish

 

Preheat your large skillet over medium high heat.

 

Prepare the polenta. Cutting 1/2″ discs. Set aside on a paper towel.

 

Once your skillet is hot, add the oil and polenta rounds. Brown on both sides until golden and crispy. about 2 minutes per side. Remove from the skillet and set aside.

 

In the same skillet, add the mushrooms, spinach mix, green onions, garlic and a pinch of kosher salt. Stir occasionally for 2-3 minutes until heated through and greens are wilted.

 

Place the cooked polenta rounds onto a cutting board or serving tray. Then place a 1/4 cup or tablespoon of the greens mixture on top. Repeat until all the greens have been used. Then top with sprinkles of blue cheese. Serve warm.

 

Makes 10-12 servings.

 

 

Greek Spaghetti

Vegetarian, savory, and comforting. Funny story. While in Greece, I basically dinner rescued each meal at the retreat. The best…
CONTINUE READING

Thanksgiving: Sweet Potato Fries

A favorite from my Fueled Cookbook... these fries would be PERFECT to serve on Thanksgiving and beyond. Sweet Potato Fries…
CONTINUE READING

Thanksgiving: Magical Mashed Potatoes

They'll never know..... The only way I make mashed potatoes these days..... and if I'm feeling good, I add just…
CONTINUE READING

Thanksgiving Pie Trifle

THIS is how to remake your leftover pies, into to a fancy pie trifle. Or serve it on Thanksgiving for…
CONTINUE READING