Tuesday Night's Dinner

Hard Polenta (Bittman's Recipe I with 3.5c water and 1c medium polenta) topped with sauteed mushrooms (chantarelles, oysters, shitake, and cremini sauteed following the first recipe in From Simple to Spectacular) and a bit of mushroom syrup (from FStoS's mushroom bruschetta recipe).

Served with some leftover tomato confit from Sunday and a salad with tomato "vinaigrette" (Blend a tomato, a couple cloves roasted garlic, salt, and pepper. With the blender running slowly drizzle in some EV olive oil until happy with the texture/quantity.).