leftovers=delicious dinner

nora is coming back today! yay! i promise that she will be leaving some lovely posts soon enough. in my haste, i thought she was coming back early this morning, and would in fact have time to do her tuesday remix. i was wrong. she gets back late tonight, so there will be no remix...at least until i get home tonight from work. sorry! in the meantime, i am trying to inundate you with posts so that you will forget and forgive my mistake (i know, your lives don't revolve around the possibility of us getting our scheduled posts out).

last night we had a lovely dinner. even my kids thought so, which is awesome because it comprised of a healthy serving of mushrooms. i thought i'd share it with you today. i don't know what you'd call it, but i love it. when our younger sister got married, she offered this vegetarian dinner option that both nora and i fell in love with. it was polenta with a creamy mushroom sauce over the top. i have been trying to replicate it, and i think i came pretty close last night. well, at least in the "i have 20 minutes to make dinner, so let's try to make something good" sort of way.

for easter, i made an appetizer that consisted of mushrooms and goat cheese. well, i forgot nora's husband wouldn't be there, and i made way too much (love ya, jim!). so this is my creation made from the easter leftovers.

recipe:
2 packages premade polenta, cut into slices and the quartered
2 packages mushrooms, sliced and sauteed (i used a mixture of baby bellas and button)
4 ounces goat cheese
8 ounces sour cream
1 onion, diced and sauteed (ok, i cheated and used dried onions. they make an excellent substitute if you're in a pinch)
garlic (as much as you want...fresh or powdered)
salt and pepper
olive oil

~place the polenta on a baking sheet, drizzle with olive oil, salt and pepper and bake at 450 for about 20 minutes, until browned
~place goat cheese and sour cream in a large frying pan and cook to a bubble, stirring constantly
~add cooked mushrooms, garlic and onion to the cheese mixture and stir well to coat all the mushrooms
~add salt and pepper to taste
~spoon the mushroom mixture over the polenta and enjoy!!

xoxo,
megan bird