My favorite part of the meal were the peas, which had a nice salty outside (sort of like edamame but roasted) and the actual peas were slightly soft but still crunchy enough, maintaining their freshness. It turned out that I had a lot of leftover peas, so I ended up saving them and putting them in a hummus sandwich the next day. Mmmmm...that was quite enjoyable.
Roasted Portobello Mushrooms with Polenta and Snap Peas
Ingredients (serves 4)
Nonstick cooking spray
Coarse salt and ground pepper
4 large portobello mushrooms, stems trimmed to 1/2 inch
2 tbs extra virgin olive oil
1 lb snap peas, trimmed
Grated Parmesan, for serving
Preheat oven to 400 degrees. Lightly coat an 8-inch square baking dish with cooking spray and set aside. In a medium pot, bring 10 cups of water to a boil over high. Slowly add polenta, whisking constantly. Continue whisking until thickened, about 2 minutes; season with salt and pepper. Reduce heat to low and simmer, whisking occasionally, until polenta is thick and creamy, about 20 minutes. Pour half the polenta into baking dish and let cool; cover and refrigerate for other use (you can always fry it the next day).
Meanwhile, place mushrooms, stem side up, on a rimmed baking sheet. Drizzle each with 1 tbs oil and season with salt and pepper. Roast 9 minutes. In a small bowl, toss together snap peas and 2 tbs of oil; season with salt and pepper. Add snap peas to sheet with mushrooms and roast until snap peas are crisp-tender and mushrooms are tender and beginning to release their juices, 8 minutes.
Divide polenta among four plates and top each with a mushroom, some snap peas, and a sprinkling of Parmesan.