Mushroom Marsala on Gorgonzola Polenta w/ Arugula Salad

meatless meal in minutes...

It was a busy weekend and I've had little time to think about my blog and this post. So, I needed something quick and easy tonight. One of my favorite things to make when time is short and I need to make dinner is polenta - it cooks in 3 minutes, much quicker than pasta. It's a lot like grits if you've never had it before. And it's really good with butter and cheese...especially with Gorgonzola cheese. Yum!

Polenta is an Italian staple, so I'm topping it with a classic sauce - Marsala. Typically chicken is served with this sauce (and that's what I made for my husband; he hates mushrooms). But, to make this a vegetarian meal, I just left it out and doubled the amount of mushrooms. This simple supper is nearly a whole meal as well, just serve it with your favorite green vegetable. Need a deliciously easy meal in minutes? Make this for dinner, here's how...

Ingredients - Serves 4
Mushroom Marsala
2 T Olive Oil
1 lb. Sliced Mushrooms (such as crimini)
1 Clove Garlic, minced
1/2 T Fresh Thyme, chopped
2 T All-Purpose Flour
1/2 C Sweet Marsala Wine
1/2 C Vegetable Broth
2 T Unsalted Butter
1/4 C Fresh Parsley, chopped

Gorgonzola Polenta
1 Box Quick-Cooking Polenta (4 servings)
1/4 C Half & Half
1 T Unsalted Butter
4 oz. Gorgonzola Cheese, crumbled

Arugula Salad
2 C Baby Arugula
1/2 Lemon, juiced
1 T Extra Virgin Olive Oil
Kosher Salt & Black Pepper

Directions
Following the directions on the polenta box, bring 4 1/2 C of water to a boil in a sauce pan.

Brown the mushrooms: Heat the olive oil over medium. Add the mushrooms and cook until browned about 5 minutes. Hold off salting them, this draws out liquid and keeps the mushrooms from browning. Stir in the thyme, garlic, and a pinch each of salt and pepper. Cook for another minute.

Make the sauce: Add the flour to the mushrooms and cook out, about one minute. Pour the Marsala into the pan and boil down for a few seconds. Then add the vegetable broth and simmer for a minute to reduce the sauce slightly. Stir in the butter and parsley. Taste for seasoning and keep warm.

Make the polenta: Salt the boiling water and slowly whisk the polenta into it. Turn off the heat and continue whisking for 2-3 minutes or until cooked through. Whisk in the half and half and butter. Finally stir in the crumbled Gorgonzola cheese.

Plate the dish: In a bowl combine the arugula, lemon juice, oil, and a pinch each salt and pepper. Toss to combine. In a shallow bowl put down a bed of the polenta, top with the mushroom Marsala, and finish with the arugula salad. Serve with your favorite green vegetable. Enjoy!

Tomato & Sweet Onion Salad with Gorgonzola Vinaigrette

simple summer salad for a crowd...

This 4th of July weekend was full of family, friends, and of course food. We celebrated on both Friday and Saturday so I had plenty of opportunity to make something yummy, but I also wanted to relax. So, what's easier than a salad? This recipe came from one of my husband's family members - thanks Marcie! - and I told her I'd post it to my blog one day. Well, that day is here, and what a yummy salad this was.

For this blue series I'll be focusing on Gorgonzola cheese. It's similar to blue cheese, but in my opinion, a little more mild. So, if you aren't a big fan of blue cheese, you might try Gorgonzola. The cheese in the vinaigrette is precisely what makes this salad so delicious and different. This side salad serves a crowd, so make it for your next party. Here's how...

Ingredients - Serves 10-12
Vinaigrette
1/2 C White Wine Vinegar
3/4 C Extra Virgin Olive Oil
1/4 C Fresh Parsley, minced
1 tsp. Black Pepper
1 (5oz.) Container Crumbled Gorgonzola Cheese
Salad
2 Heads Romain Lettuce, torn
1 Large Vidalia (sweet) Onion, sliced
5-6 Tomatoes, sliced
2-3 Sprigs Fresh Parsley, torn
Kosher Salt & Black Pepper

Directions
Prepare the lettuce, onion, tomatoes, and parsley.

Make the vinaigrette: In a bowl combine the white wine vinegar, extra virgin olive oil, parsley, and black pepper. Whisk together. Add the Gorgonzola cheese, stir, and set aside.

Arrange the salad: On a large platter put down a bed of the torn Romain lettuce. Top with the sliced sweet onion and then the tomatoes. Finally, sprinkle on the parsley and a little salt and pepper. Serve with the Gorgonzola vinaigrette. Enjoy!

Pear, Endive, & Gorgonzola Cheese Salad with Lemon Vinaigrette

an arranged salad almost too pretty to eat...almost...

My husband and I were married last fall and my parents threw us an engagement party at a local wine bar and then we had dinner at our home. My mom got us two cakes from The BonBonerie, a local Cincinnati favorite. On one of the cakes was a cute design of two pears, one in a white dress, the other in a tux, and underneath it read "The Perfect Pair".

What can I say, it was adorable. I love pears! Especially the golden brown variety that take center stage in this salad. They provide that little bit of sweetness that's needed when combined with bitter endive and salty Gorgonzola. The golden brown skin also gives them some texture, so I leave it on for this salad. Here's how to make it...

Arranged Salad - Serves 4

8 Large Endive Leaves, likely from 2 heads
1 Ripe Golden Brown Pear, diced (leave skin on)
2-3oz. Crumbled Gorgonzola Cheese
1/3C Slivered Almonds, toasted

Lemon Vinaigrette
Zest & Juice of half a Lemon
Pinch of Salt, Pepper, & Sugar
1/4C Extra Virgin Olive Oil

Directions

First make the dressing in a small bowl: add the lemon zest and juice, a pinch each of salt, pepper, and sugar, and then whisk in the olive oil. It's important to use a good quality extra virgin olive oil for dressings since nothing is being cooked.

Next, arrange the salad on a serving platter: place the endive leaves cup-side up, fill with the diced pear, Gorgonzola cheese, and slivered toasted almonds.

Finally, drizzle the arranged salad with the dressing and serve. I have to say, I think that pears and Gorgonzola cheese are a perfect pair too!