Today was the first day I cooked in about 2 weeks.
For me, that’s unheard of. Literally the last thing I made was these Mocha Protein Cupcakes. No a single thing has been made other than microwaving soup from a box and veggie patties.
I’ve been busy, but let’s not concentrate on that. Today, I knew I needed to cook. I needed comfort food. Usually for me, comfort food is a cookie, but lately, all I’ve wanted is lamb stew. Umm… random? Yes.
Lamb is a little out of my price range right now, so I went to the store and bought some beef. I started making beef stew with a bottle of cabernet a friend gave me not too long ago.
With half a bottle of wine and my stew on the first of many hours of stewing, I had a bright idea.
I enjoyed this with a glass of wine while listening to Boleros. Boleros is a genre of Spanish music, popular with people my grandmother’s age. I have the musical taste of an 80 year old hispanic woman. If we’re being honest, it’s probably my most listened to Pandora station. It makes me think of my grandmother, who loves to wake up and put on music to listen to with breakfast.
So tonight, with my boyfriend across the country, I listened to sad music, think of my grandma, drank wine and ate a tasty comfort meal.
I’ll stop sounding so melodramatic, because despite the obvious missing of the boyfriend, it was a pretty relaxing meal for me (which was much needed because I’ve felt like I’ve been on the go for the past three weeks).
In terms of benefits to you: This is a super easy meal. It’ll be ready in roughly 15 minutes and it’s pretty healthy and the egg is totally optional, meaning this can be totally vegan.
Mushrooms in Red Wine over Polenta
1/2 cup corn meal
2 cups chicken/vegetable broth
1 tbsp olive oil
1/2 an onion, sliced
8 oz baby bella mushrooms, sliced
1-2 tbsp fresh herbs (I used Rosemary and Sage)
1 garlic clove, minced
salt and pepper to taste
2 eggs (optional)
In a saucepan, mix together cornmeal and broth. Put on medium heat. While it comes to a boil, heat 1 tbsp of olive oil over medium heat and add onions cook a few minutes. Add mushrooms and cook another few minutes (about 5), stirring occasionally.
If you’re not good at multi-tasking, you can do each one at a time, but I’m a fan of multi-tasking so while the mushrooms and onions cooked, I stirred the cornmeal/polenta. Once the polenta is thick and starts to come off the side of the pan when you stir, divide onto two plates, like so:
By now the mushrooms should be about ready. Add garlic, herbs, salt and pepper and cook for a minute. Add wine and stir. It’ll bubble, steam and reduce. Once the majority of the liquid is gone, turn the heat off. Try a mushroom to make sure you added enough salt, adjust accordingly. Then divide the mushroom mixture over the polenta. You can serve it just as it…
Or you can be a rockstar and add a poached egg, for extra protein and deliciousness. If you don’t know how to poach an egg… google it?
Just kidding. Check out this blog post from Smitten Kitchen.
Place your poached eggs on top of your mushroom-polenta creation. Sprinkle with paprika, cheese, pepper, whatever else you like and enjoy!
This recipe is perfect for two people, but it’s easy to make for one (which is what I did and just had leftover mushrooms for tomorrow).
This might be my new comfort dish of choice, because 1. easy, 2. delicious, 3. warm and 4. wine.
What’s your comfort food of choice?
For me, Ice cream is probably my ultimate comfort food, but if we’re talking about meals: thick fatty soups (think creamy tomato) with grilled cheese sandwiches.