Sometimes you have to wonder how you overlooked something for so long.  Polenta  has been eaten since the Roman times, and yet I’ve largely ignored it most of my life.  Sure, I’ve had it a few times, but until recently I’ve never really appreciated it’s versatility.  With the addition or omission of spices, it brightens or mellows the flavor.  It can be served creamy or solid, fried or baked.  The creamy version comes together within five minutes.  It’s quick, filling, and deliciously satisfying.

Tonight I made the Creamy Polenta with Mushrooms from Vegan Table.  I used a combination of cremini and oyster mushrooms and then drizzled them in a wine sauce over the warm and velvety polenta.  This savory dish is the definition of umami, but it’s so simple, it could easily be made on a weeknight after work.  It feels like a special-kind-of-wonderful when you find something that you missed the first time around, and polenta is a perfect example.