“keep life simple”
As you can tell my family is obsessed with polenta, they could eat it every night. I like it but I like to make different side dishes. I mean how many different ways are there to make polenta?? I marinated steak tips this morning, so I was trying to think of something different for a side dish. Since my husband Ronnie is trying to stay away from bad carbohydrates I have to keep thinking of new ideas. It does get tiring! So when I sent out my daily text about what they want for dinner, the response is always the same “polenta”. This is what I came up with.
- 2 cups of polenta
- 6 cups of water or broth
- 1 – container of mushrooms
- 1 – 14.5 oz can of diced fire roasted tomatoes
- salt, pepper, garlic powder to taste
- 3 cloves of garlic, minced
- olive oil
- 3 tablespoons of butter
- 1 cup of heavy whipping cream
I cut up the mushrooms , sauted them in oil and seasoning with the minced garlic. I added the fire roasted tomatoes and let simmer for 1/2 hour.
While the mushrooms were simmering, I started the polenta. Follow the directions on the back of the package, I added a few teaspoons of the Vegetable Broth and Seasoning and 1 cup of heavy whipping cream to the water When water boils gradually add the polenta, stirring constantly.
Pour the tomato mixture of the polenta. It came out delicious, I hope you enjoy it!