Spinach and Mushroom Polenta

If you want an Italian type side dish to make for multiple people but don't want to make a pasta dish or salad, try out this recipe for spinach and mushroom polenta. The polenta is soft and filled with spices, and the mushrooms and spinach are combined with crunchy pine nuts and topped with some shaved Parmesan!

Ingredients:

3 c. water
1 c. polenta (I use Bob's Red Mill)
2 Tbs. butter
2 tsp. Italian seasoning
1 tsp. garlic salt

Heat 3 c. water in a small saucepan to high heat. When the water is boiling, add in the polenta and stir together. Reduce the heat to between medium and medium high and let cook for 5 minutes, stirring occasionally. Place a cover on top and remove from the heat. Let it sit for a few minutes (you can make the next component during your wait). After the polenta has been sitting, add in the butter, Italian seasoning and garlic salt and stir everything together. Place the cover back on top to keep warm until you are ready to serve.

3 c. chopped button mushrooms, chopped
6 c. spinach, chopped
2 Tbs. butter
2 Tbs. chives (I use freeze dried)
3 tsp. garlic salt
1 tsp. fresh cracked pepper

In a large non stick pan, melt the butter on medium heat. Add in the mushrooms, spinach, chives, and seasonings and stir occasionally for about 3-4 minutes until the spinach is wilted and the mushrooms are cooked down.  Pour the polenta into a serving dish and top with the mushroom mixture. Drizzle everything with some extra virgin olive oil and shaved Parmesan cheese.

Blackened Honey Shrimp with Bacon White Cheddar Grits

Mardi Gras is tomorrow so tonight for dinner, I put together an impromptu shrimp and grits recipe, and it turned out delicious! All of these ingredients were things that I already had in my house! It has a nice kick but not overly spicy to the point of setting your mouth on fire. A great twist on a classic New Orleans dish!

Ingredients:

1 lb. shrimp, peeled and deveined
2 Tbs. fresh lemon juice
1/4 c. extra virgin olive oil
1 Tbs. soy sauce
1 Tbs. honey
1 Tbs. blackened seasoning

Preheat the oven to 450 degrees. In a large bowl, whisk the lemon juice, olive oil, soy sauce, honey and blackened seasoning. Mix the shrimp in with the liquid and let marinate for about 20 minutes. Place in a single layer in a baking dish and pour the extra liquid on top. Bake in the oven for 8-10 minutes.

 

Grits Ingredients:

3 c. water

1/4 tsp. salt

1 c. grits

2 Tbs. butter

3 tsp. blackened seasoning

1/4 c. bacon bits

1 1/2 c. sharp white cheddar cheese, grated

1 tsp. freeze dried chives

Pour the water and salt into a small saucepan and set on high heat. When the water is boiling, add the grits and stir. Turn the heat down to a simmer and continue stirring occasionally for five minutes. Cover the saucepan and let sit for a few more minutes. Stir in the butter, seasoning, bacon bits and sharp cheddar and continue to stir until the butter is melted. Pour the grits into four serving dishes and top with shrimp. Spoon the sauce from the shrimp on top of each serving. Sprinkle each dish with chives before serving.