What’s for dinner: Polenta Wedges with Asparagus and Mushrooms

Polenta Wedges with Asparagus and Mushrooms (courtesy: Everyday Food)

Remember how your mom told you that if you couldn’t say anything nice, not to say anything at all?

Let’s just get right into the particulars, then.

Cost of ingredients: $8.72. The polenta and chicken broth are left over from this night; I already had vegetable oil, salt and pepper.

Substitutions: None.

As easy as they said? Yes.

How’d THAT go over? In a word, awful. Brushing the polenta wedges with vegetable oil before popping them under the broiler made them even less flavorful, as hard as that was to believe. And they were gummy, sort of like bad tofu. I was hoping for some sort of cornbread taste, but was sadly disappointed. Maybe if the polenta had been infused with diced red pepper — or hell, even pepper flakes, anything to add some flavor. The only way I was able to eat these wedges was by soaking the chunks in the leftover sauce from cooking the mushrooms with chicken broth and a little heavy cream. (And by “a little” I mean 2 tablespoons for a pound of mushrooms.) At least the mushrooms and asparagus were good. (Although sadly, the asparagus does not microwave well for leftovers.)

Would I make it again? No, no, no, no, no. (And it certainly is not really yeah, yeah, yeah, yeah, yeah.)

WHAT SAM WORE: 03-03-10
Today we had a group photo taken at work. I organized an effort with my friends
to wear bright pink and stand next to each other.
The shirt: Cotton polo from Old Navy. And yes, it really is that bright.
The pants: Boot-cut corduroys by 7 for All Mankind, from Last Chance.
The shoes: Tumble loafers by J Shoes, from goclothing.com.
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