This tasty vegetarian entree from Food and Wine Magazine is oven ready in thirty minutes. Just saute the shrooms and grate the cheese while the polenta gently simmers. Make it a day ahead and keep it in the fridge until you’re ready to bake it.
Bob Vivant is about real food. Fresh ingredients. Sweet indulgences. Farm fresh eggs. Homemade bread. Sleeping with cookbooks. Sipping. Savoring. Sharing. The moment. This moment. Life, one delicious bite at a time.