Mushroom and Polenta Napoleon

I’ve been eyeing a recipe that has LOTS of mushrooms on top of creamy polenta. I didn’t have any uncooked, plain polenta but I did have a package of pre-cooked  Trader Joe’s Organic Polenta that we usually use for polenta fries. Soooo, I did a little thinking and came up with this….

Stacked golden polenta rounds with mushrooms and shallots sauteed in a wine reduction. Topped with shaved Parmesan. Glass (or bottle) of wine. Friday night deliciousness. Did I mention, it’s actually healthy?

Mushroom-Polenta-Napolean

Please ignore Andy’s hand in the picture. We have absolutely NO natural light coming into our place so he’s holding it over the balcony. My Photoshop skills are lacking, so the hand stays.

MUSHROOM AND POLENTA NAPOLEON

INGREDIENTS

1 Tbls. olive oil

1 shallot, peeled and thinly sliced

1 tsp. balsamic vinegar

1 tsp. tomato paste

1 tsp. Italian seasoning

2 C. sliced, assorted mushrooms (I used button and cremini)

1/2 C. red wine

1 C. grape tomatoes, halved lengthwise

olive oil spray

1 package pre-cooked polenta, sliced into 1/4″ rounds

2 Tbls. shaved Parmesan

DIRECTIONS

Heat olive oil in pan over medium heat. Add the shallots and balsamic vinegar. Cook for 2 minutes. Add tomato paste and mushrooms. Cook for 5 minutes, stirring occasionally.

Add wine and Italian seasoning to pan and simmer for 5 minutes.

Add grape tomatoes and cook for 5 more minutes. Transfer mushroom and shallot mixture to small pan.

Spray large pan with olive oil spray. Add polenta rounds. Cook for 4-5 minutes each side, until golden and crispy.

Place one round on a plate then top with a spoonful of mushroom mixture. Sprinkle with cheese. Repeat layers two more times for each Napoleon.

NOTES

4 servings

*I served this with lemon and herb marinated chicken breast and broiled asparagus.

Inspired by Wild Mushroom and Tomato Ragout with Polenta from Shape Magazine.

Greek Chicken and Mushroom Gyros

If you read my “About Me,” you’ll learn I create some of my best recipes by scouring my fridge or pantry.

Last night, while thinking about what to have for dinner tomorrow, I remembered I had some leftover Crazy Feta, from How Sweet It Is, and some whole wheat pita bread. I raided the rest of my fridge and pantry to see what else I could come up with. Mint, plain Greek yogurt, cucumber, mushrooms, and lemons? Hmm…I’m thinking a version of gyros. And, a good idea it was!

Greek Gyros
2 servings

2 whole wheat pitas

1/2 C. feta or Crazy Feta

Grilled Greek Chicken

Roasted Mushrooms

Tzatziki Sauce

Grilled Greek Chicken

adapted from Kayln’s Kitchen

2 boneless, skinless chicken breasts

8 oz. white mushrooms, sliced

1/4 C. extra virgin olive oil

1/3 C. freshly squeezed lemon juice

1 tsp. fresh lemon zest

1 tsp. Greek seasoning

1 tsp. poultry seasoning

1 tsp. dried oregano

black pepper to taste

Tzatziki Sauce

1/2 C. plain greek yogurt

1/4 C. seeded, peeled (optional), chopped cucumber

1 green onion, finely chopped

1/2 tsp. fresh mint, chopped (optional or use fresh parsley)

1 tsp. freshly squeezed lemon juice

1/2 tsp. garlic salt

1. Preheat oven to 500 degrees.

2. Combine all ingredients in Tzatziki Sauce, cover, and let sit in fridge until ready to serve.

3. Combine olive oil, lemon juice, lemon zest, Greek seasoning, poultry seasoning, oregano, and pepper in shallow dish. Reserve 2 Tbls. of marinade in small bowl. Add chicken to shallow dish, turn to coat, and marinate for at least 30 min.

4. Cover a small cookie sheet with foil and spray with cooking spray. Toss mushrooms and reserved marinade and evenly space mushrooms on pan. Roast mushrooms for 15-20 min. or until done.

5. Preheat grill pan with lid to medium-high. Grill chicken until done, approximately 7 minutes per side.
6. Remove chicken from grill and slice chicken. Slice pitas in half and open on cut side. Place chicken, mushrooms, feta, and Tzatziki sauce in pitas.