Warming foods are what I’m lookin’ for these days. We’re not in Kansas anymore Toto! In FL I wanted nothing to do with chili, soups or stews. The cold weather has changed me into a cozy, soup-loving creature and I’m fully embracing it! If you watch my Instagram stories you know the following things to be true about me: 1. I hate traditional breakfast food and 2. I can’t eat the same thing every day. I LOVE CHANGE. Which is why I’m writing this from a coffee shop thousands of miles from home. In all areas of my life, I love change – it keeps me on my toes. With that being said – I love the change I’ve been able to experience in weather and food over here in the Jerz.
There are so many things I would never do or eat in FL, like strolling down the street and sipping on bone broth. I would also, never think of making and eating a huge bowl of warm polenta. Why have I never made this before? It’s delicious. It’s also super versatile – I made it into polenta bites here If you buy the quick cooking grits, this can literally be done in a matter of like 5 minutes and BAM you got dinner on the table. Granted, I think you’ll need to top it with something or your family might be a little angry with you. In my case, I decided on mushrooms because DUH. I might have to do a whole blog post on their benefits and medicinal properties because they’re legit.
Stir in a little wine, some salt, some roasted and toasty hazelnuts and you’re good to go. Super easy and filling nutritious weeknight meal that doesn’t taste like rubber chicken, because who wants that, ya feel?
I hope you’ll find a way to make something delicious in the kitchen this week, this month or this year – even if it’s one thing.
Wild Mushroom Polenta with Toasted Hazelnuts
- 1 cup Quick Cooking Polenta
- 4 cups Filtered Water
- 1/2-1 cup Coconut Milk
- 2 tbsp Butter
- 1 tsp Salt
- 1/2 cup Shredded Parmesan Cheese
- 4 oz Variety of Mushrooms
- 1 tbs Butter
- 1 tbs Balsamic Vinegar
- 1/4 cup Red Wine
- 1/2 cup Hazelnuts
- Cook polenta according to package instructions. Once polenta is cooked, add in coconut milk until mixture loosens up, Add in salt and a sprinkle of the Parmesan cheese.
- Slice mushrooms and add to a frying pan on medium heat with butter. Once the mushrooms have softened (about 10 minutes) add balsamic and red wine. Let reduce for another 5 minutes. Pour on top of polenta with remaining parmesan cheese.
- Roughly chop hazelnuts and put into a dry frying pan on medium heat. Cook until golden brown. DON’T WALK AWAY.