#9. Eat Two Vegetarian Dinners a Week

This weeks dinner was a lot different than any other vegetarian meal I have made before. I had never had polenta before, but I was willing to give it a shot. I got the recipe from the Dainty Vegetarian, and it looked so delicious!

The players: onion, cheddar cheese, butter, vegetable broth, parsley, chives, polenta (or cornmeal) and mushrooms.

I was a little intimidated about cooking the polenta (I used cornmeal) since I had never done it before, and I had heard through the grape vine that it was a bit tedious. It didn't turn out to be too bad though. You cook the polenta in the vegetable stock and water for 230 minutes, while stirring regularly. You just want to make sure that it doesn't burn. One it is done cooking, you throw a little butter and some of the cheddar cheese in and stir until it melts. It is put in a baking dish with cheese on top and baked at 500 degrees for like 5 minutes.

While the polenta is baking, sauté up the mushrooms and onions in some butter and evoo. Once the polenta is done in the oven and the cheese is all melty, scoop some out and top with the mushrooms.

Sprinkle on some chopped parsley and chives and you are good to go! I will be honest and say that I really was not a huuuuuge fan of this dish when I first tasted it. Just something about the polenta did not taste right to me. I don't think it was the recipe though, it was the amount of butter I decided to use. I couldn't put my finger on it at first, but when I reheated it for another dinner later on this week, I added a little more butter to it while it cooked and TA DA!!! Delicious! 

So thank you again Dainty Vegetarian for this delicious meal!