Polenta Cakes with Garlicky Mushrooms + Astrid and Veronika Book Review

This weekend flew by pretty darn fast! It was a fun one… lots of baking and cooking, a foggy hike, a delicious brunch at home with good friends, too much yoga (never!), a sunny walk, and heart to heart talks.

I also finished reading the sweetest book about a loving friendship between two women who couldn’t be more different from each other, Astrid and Veronika, by Linda Olsson. This beautifully written novel tugged my heart and touched me deeply. I highly recommend it!

…for the day is you,

and the light is you,

the sun is you,

and all the beautiful, beautiful

awaiting life is you.

-Karin Boye, Morning… an excerpt from Astrid’s letter to Veronika  

My weekend also involved some polenta cakes and garlicky mushrooms… Sandra of Meadows Cooks picked this week’s Food Matter’s Project recipe. I actually read the recipe ahead of time, thank goodness, so I had time to allow the creamy polenta to set in the fridge. It took some will power to not eat it by the spoonful right out of the pot.

The creamy polenta is good enough, but when toasted and topped with mushrooms stir-fried with lots of garlic and some wine, it totally takes on a new character! I love the bit of crunch on the outside of the toasted polenta and the softness and creaminess inside. The mushrooms are meaty, juicy, and so full of flavor! This dish is so perfect for the season, earthy and comforting. Very satisfying without being overwhelming… definitely the kind of food that warms your heart.

Check out Sandra’s post to read the original Mark Bittman recipe and see what the other FMP members came up with at our website. 

Now I am off to spend the rest of my evening snuggling on the couch with DFJ, watching Downton Abbey and drinking tea. Hope you all have a great week my friends!