My parents came over for dinner tonight, so I made the ghetto version of Scott Conant’s delicious polenta, served alongside the rest of the mussels with tomato and basil sauce. Yep, basically ripped off my favorites from Scarpetta, adapted for seafood and… diet-appropriateness (meaning, instead of milk and heavy cream in the polenta, I used light chicken broth and skim milk, and just a tiny smidge of butter and parmesan cheese.)
This picture sadly shows only the leftover polenta, which is why there is only, like, 2 mushrooms in there.
