The thing is I needed food. So I whipped up a yummy, easy vegetarian meal that didn’t require too much actual cooking. I put on a little Shooter Jennings and set to work in the kitchen.
1st, make a little tomato sauce. I sauteed 3 cloves of thinly sliced garlic (cuz I like garlic) in about 1 tbs olive oil then I added 1 can of whole peeled San Marzano tomatoes and mashed them with a wooden spoon until they were crushed. Add salt and pepper, bring to a boil and simmer while you do the rest.
Butter an 8 inch glass pan. Heat up a 4 cups of chicken broth. Pour that into the pan (use water if you are a real vegetarian) add 1 cup polenta, 1 tsp butter or more if you like, salt and pepper. Stir it around.
Remove the stem and clean out the inside or your portobello mushroom. Put olive oil on both sides and salt and pepper. Heat up a grill. If you don’t have a grill pan or a grill handy you can stick it in the oven with the polenta. I did mine on a grill.
Once your polenta is done remove from the oven and add a whole bunch of shaved parmesan cheese and some more S & P. Stir it around. If it seems dry add some more liquid. Cover and place back in the oven for 10 minutes.
Then assemble your dish:
Put a scoop of polenta on a plate, top with mushroom and then sauce. Add more cheese if you like. I did.
Turn off Shooter and watch the debate. Or not:-)