Last night we began our weekly challenge — what are we going to make with all this stuff?!?
Polenta with Mushrooms, Zucchini, and Pine Nuts — did I mention it’s topped with goat cheese? Yum! It’s a SIMPLE recipe which will wow you with flavor!
Step 1: Clean mushrooms and remove stems. Also clean the zucchini and chop it into small chunks.
Step 2: Cook the mushrooms in a little bit of water and a tad bit of Worcestershire sauce in a shallow pan (or frying pan) on the stove top. Make sure to keep it covered and stir infrequently. This takes about 1o minutes and you can do the rest of the cooking at the same time.
Step 3: Place the chopped zucchini, lemon pepper (a few shakes worth) and a little bit of lemon juice (about 1/2 a fresh lemon’s worth) in a plastic bag. Shake it up to coat the zucchini.
Step 4: Place the zucchini on an oiled/greased baking tray. Broil the zucchini for about 10 minutes. Check on it to be sure it doesn’t burn… ovens are all a bit different, but you want to cook it until it’s nearly tender.
Step 5: Meanwhile, slice the polenta into 1/2-1/4 slices. I made things really easy on myself by buying ready-made polenta in a tube, so I just removed it from the package and sliced. Place the polenta on a baking sheet and put it in the oven after the zucchini’s been cooking for about 10 minutes.
Step 6: When you put the polenta in the oven, turn the zucchini. Wait about 5 more minutes, and then add about 1/4-1/3 a cup of pine nuts. The pine nuts need to be watched because they cook quickly. About 5 minutes later the zucchini and pine nuts should be ready. The polenta should be ready at this time as well. I didn’t turn the polenta, but I’m sure you could flip it if you wanted.
Step 7: Assemble everything on a plate. Add the goat cheese on top.
Enjoy!
