I revel now in the fact that my blog actually has a category label for "mushrooms."
I enjoy mushrooms. Very much. May they be served in soups, stuffed, in a salad, eaten raw, sauteed with lamb, cooked up with bean sprouts and scallions or, in this case, served with a parsley polenta.
I have limited experience cooking polenta, but I love when it is done well -- by others, often. I find that polenta reminds me of grits. And if you know me well you know that I absolutely love, love, love me some grits!
Preferably made by my mother.
Preferably with her touch of adding a bit of butter and cheese.
Preferably when visiting my family at home.
Back to polenta. So, yes -- polenta reminds me of grits, even though they taste quite different. For the mushrooms, I sauteed them with onions and some soy sauce, Worcestershire sauce, onion powder and rice wine vinegar.
I also added some left over carne asada to the mix at the very end as an after thought, and simply because I needed to get rid of it before it went bad.
Served with some toast, I loved how ultra meaty it turned out, and the polenta was an excellent accompaniment to help balance out the tremendous flavor the mushroom mixte held.