Dinner last night:
Sauteed polenta circles, topped with portobello mushroom slices and provolone cheese, artichoke marina sauce, and grated parmesan. -use half of a polenta log package for 1 whole portobello mushroom
-artichoke marinara sauce (find at most grocery stores)
-couple slices of provolone cheese
-grated parmesan cheese
First, place 1/2 inch thick slices of polenta in a pan with olive oil. Sauté a couple of minutes on each side. Place polenta circles in a baking dish. (Preheat to 400). Then, sauté slices of portobello mushrooms in olive oil until tender - add salt and garlic & herb seasoning to taste. Layer slices on top of the polenta. Layer provolone slices on top of the mushrooms, and then spread artichoke marinara sauce in a thin layer. Last step - be generous with the top layer of parmesan cheese. Bake for about 15-20 minutes, and then broil (550) for 2-3 minutes.
We also had a side of sauteed spinach with some olive oil and balsamic vinegar.
And some good whole grain bread from Costco, toasted with butter.
