Polenta-Stuffed Portabella Caps

Tonight I made a "looks fancy but is actually really, really simple" dinner.

In fact, with the help of Trader Joe's pre-made polenta, it was only 3 ingredients.

It's not even worthy of a recipe, I suppose. But I'll give it a whirl anyway.

Polenta-Stuffed Portabella Caps

serves 1

total time: 10 minutes

Ingredients

• cooking spray or oil
• salt & pepper, to taste
• 2 medium portabella mushroom caps, cleaned
• 1 cup prepared polenta (I used Trader Joe's frozen creamy polenta with spinach and carrots)
• 1/2 cup prepared tomato sauce

Directions

1. Spritz a grill pan with cooking spray and preheat to medium. Place the mushroom caps gill-side up on the pan, then season with salt and pepper. Cook until side 1 is dark brown and juices have been released, about 5 minutes. Flip the caps and continue cooking until side 2 is also dark brown and releasing juices, another 5 minutes.
2. While the mushrooms are cooking, heat up the tomato sauce and prepared polenta (separately.)
3. Spoon the sauce onto a dish, top with the mushroom caps (gill side up), and fill with polenta.

Fancy-shmancy yet easy-peasy!

I should have made this when Kate was home. I think she would have liked it. Speaking of Kate, check out this picture of her and the B-man snuggling on the couch.

He actually fell asleep in her arms - so sweet!

I guess he can stay.

Do you say portabella or portobello? Apparently both are correct!