The most exciting thing in the world happened this weekend. My new Homegoods/TJ Maxx opened! I had a pretty nice Homegoods/TJ Maxx just about 1 mile from my house. But, they just moved even closer and into a brand new, bigger, store. I had known for awhile that they would be moving but I wasn’t expecting the store to be that much better. My Mom went to the store on opening day and said it was very nice. I visited the first chance I got. It is so nice! Homegoods/TJ Maxx is one of my many weaknesses. Everything is priced so that I don’t feel too guilty about spending the money. The problem is I buy too many “reasonably priced” items. The items may only be priced at $10 or so but then I just buy that much more. It is going to be a real problem for me to have such a great store so close to my house. I could even walk if I wanted. Needless to say, Cliff is not thrilled with this development!
I am always looking for a new way to use mushrooms. Cliff and I are pretty crazy about mushrooms. I pretty much throw them into everything. We went to a very fancy schmancy restaurant last week and we both ordered dishes that starred porcini mushrooms. Forget the fish or the beef, we will take mushrooms. I had risotto with basil pesto and porcini and Cliff had tagliatelle with porcini mushrooms and black truffles from Umbria. It was delicious and we both felt very fancy; we’re not. Thanks for the gift card Kelly! Mushrooms are definitely the star of this dish. I added marsala wine and gorgonzola for an extra punch but it is really about the mushrooms. This is a great side dish or appetizer for all of you mushroom lovers out there!
Pan Fried Polenta with Marsala Mushrooms
- 1/2 tube of pre-made polenta
- 4 tbsp butter
- 2 garlic cloves, crushed
- shallot, finely chopped
- 8 oz sliced baby bella mushrooms
- 1 cup marsala wine
- crumbled gorgonzola cheese
- Heat 2 tablespoons butter in a medium saute pan over medium-high heat.
- Add the chopped shallot and garlic and saute until fragrant.
- Add the sliced mushrooms and cook for about 10 minutes stirring occasionally.
- Slice the polenta about 1/2 an inch thick.
- Melt the remaining butter in a small saute pan over medium high heat.
- Add the sliced polenta and cook until browned. About 3 minutes per side.
- Place the cooked polenta on a papertowel.
- Add the marsala wine to the mushrooms and cook until the liquid reduces by half.
- Top the polenta with the mushrooms.
- Sprinkle the crumbled gorgonzola over the mushrooms.
- Serve immediately.