When it comes to weeknights after work, I want dinner, and I want it fast. I guess some would think that because I love to cook, I have some form of extravagant dinner every night. But that couldn’t be further from the truth. Monday through Friday I’m all about the leftovers and super simple meals that take seconds.
So this recipe is actually pushing my weeknight time threshold because of the time it took to marinate (30 minutes!). But I managed to find something productive to do for 30 minutes while the portobellos marinated.
2. Make the creamy polenta by bringing the stock to the boil. Once boiling, add the polenta in a steady stream, whisking continuously. Once the polenta has thickened stir through the oregano and parsley.
I love the consistency of the polenta in this dish, but you can definitely make it creamier if you like. To do this you replace 1 cup of the stock with any form of milk (nut, rice, cows etc) and even stir in 1/4 cup of nutritional yeast (or parmesan, if you’re not vegan). I think nutritional yeast would be wonderful stirred-in but I didn’t have any at the time.