October 08, 2003
Chicken and Polenta with Tomato-Shiitake Sauce
Dinner tonight started with Creamy Mushroom Soup with Tarragon from the latest issue of Cooking Light. We had it with a little glass of Amontillado sherry which the magazine suggested. The soup was good but needed to be a little thicker -- surprising since I put in a half cup less water than the recipe called for. I also left out dried porcinis since I could not find them.
Soup was followed by sautéed chicken breasts and Polenta with Tomato-Shiitake Sauce. The polenta was another attempt at a vegetarian recipe -- thumbs down on this one. I think it's safe to say my wife and I have decided we don't like polenta. We were also disappointed in the topping: she found it too spicy and I just didn't think the canned tomatoes and dried herbs mixed very well. Luckily we had plenty of soup.
Posted by David at October 8, 2003 10:01 AM | Edityeah. polenta is gross. and i don't like tofu or tempeh either so you can skip those recipes too. :)
The way this vegetarian cooking is going... I think someone's getting a grilled portobello cap while the rest of us have steak.
dude. you don't have to get fancy. think pasta or mexican. there are many mexican recipes that are already vegetarian or can just leave out the meat (or substitute black beans) and the flavor is still there.