Lukas Volger, author of Bowl and Veggie Burgers Every Which Way , has a new book out: Start Simple. It’s filled with “the types of recipes and tools that will help to make everyday cooking a habit.”
The subtitle sums it up best: “Eleven Everyday Ingredients for Countless Weeknight Meals.”
Included among the eleven everyday ingredients are beans (canned and dried), a stack of tortillas, a head of cabbage, essential hearty greens, crowns of cauliflower and broccoli, a block of tofu, and …
… friends! Can you feel my heart racing exploding? It’s ALL of my favorite foods.
I felt very distracted flipping through the book the first time around because I wanted to make every recipe I came across. And when I landed on the “pile of mushrooms” chapter, I thought I might lose my mind. I dogeared nearly every recipe — shiitake lettuce cups, skillet mushroom strata, mushroom and radicchio pasta with nutty gremolata, to name a few.
But I kicked off the experiments with this roasted mushroom polenta bake, and I’m so happy I did.
This is exactly the kind of meal I crave this time of year: when I’m done with winter, but when I still need warming, comforting food. When I feel I just. can’t. roast. another. root. (Though I definitely will. Tomorrow.) When I want something hearty, but don’t feel like chopping all day. This, I think, is when mushrooms, meaty and earthy, never pull their weight more.
With minimal prep and chopping, this dish comes together quickly. You don’t even, in fact, have to chop the mushrooms — you simply tear them into irregular shapes. How nice? Then, you dress them with both olive oil and vinegar, and roast them for about 20 minutes.
During this time, the polenta materializes stovetop. When the mushrooms finish roasting, they unite with the polenta along with a sprinkling of fresh thyme and grated parmesan. The pan then returns to the oven, where the roasted mushrooms toast up even more as they simultaneously melt into the polenta, which thickens up further and crisps at the edges. It’s ready when the whole sphere of polenta and mushrooms gently undulates, as though, if given enough time, it might lift up out of the pan all together.
I like drizzling the finished dish with a little more olive oil and cracking lots of pepper over top, and while I think it is delicious as is, I can’t help think about where else it could go? Showered with toasted walnuts? Topped with poached eggs? Loaded with sautéed greens? The possibilities are endless with this perfect simple start.
PS: Oven-baked polenta (a miracle ) with poached eggs .
Here’s the play-by-play: Roast about a pound of mushrooms, dressed with olive oil, vinegar, salt and pepper, for 15 to 20 minutes or until …
golden and tender.
Meanwhile, pour a cup of polenta into …
… 5 (or 6… see recipe) cups of water and bring to a simmer.
In 20 minutes or so, it should be thick and bubbling. Add 2 tablespoons of olive oil. Season with salt and pepper to taste.
Chop up some thyme.
Sprinkle the roasted mushrooms and thyme over the polenta.
Grate some parmesan over top if you wish.
Return pan to the oven for another 15 minutes.
Serve immediately, passing more parmesan and pepper on the side. A drizzle more of olive oil is nice, too.
Lukas Volger’s Start Simple , such a good one:
Description
From Lukas Volger’s Start Simple
Recent Updates 1/17/2025: Most recently I’ve started using 6 cups of water instead of 5 cups, which makes for a creamier final product. I now keep the oven at one temperature the entire time: 425ºF.
Notes:
Mushrooms: I’ve been using a mix of mushrooms, some from the Asian market, and some pre-sliced “wilds” and creminis (also called “Baby Bellas”) from the grocery store. The few times I’ve made this, I’ve used more like 1.25 lbs. of mushrooms, so know that you can use a little more if you have them on hand.
Vinegar: Use anything such as white, red, apple cider, or white balsamic, which is what I most often use.
Parmigiano Reggiano: The original recipe calls for drizzling the dish with 2 tablespoons heavy cream right before baking it, which sounds delicious, and should I have some on hand the next time I make this, I will give it a go. I’ve been using parmesan in its place because I always have it on hand, and I mean, mushrooms + polenta + parmesan is hard to beat.
Non-Dairy Substitute: If you are avoiding dairy, you can simply leave out both the cream and the cheese. Lukas suggests drizzling the assembled polenta bake with a bit more olive oil before transferring to the oven.
Other thoughts: I think toasted walnuts or hazelnuts would be a nice addition here, and if you’re looking to add protein, a poached or fried egg would be perfect.
For the mushrooms:
- 1 to 1.25 lbs. mushrooms, any variety or a combination, see notes above
- 2 tablespoons olive oil
- 2 teaspoons vinegar, see notes above
- kosher salt (Diamond Crystal brand)
- freshly cracked black pepper
For the polenta bake:
- 1 cup polenta
- 2 tablespoons olive oil
- the roasted mushrooms
- 2 teaspoons fresh thyme leaves
- grated Parmigiano Reggiano, to taste, or heavy cream, see notes above
- Heat the oven to 425ºF.
- Trim off and discard any tough stems from the mushrooms (such as those from shiitakes). Cut or tear the caps into roughly 1-inch pieces. Arrange the mushrooms on a baking sheet (parchment-lined for easy clean-up). Drizzle with the 2 tablespoons olive oil, vinegar, and salt and pepper to taste. (I use a teaspoon of Diamond Crystal kosher salt for a pound of mushrooms. Use half as much if you are using Morton.) Toss to combine, then spread into an even layer. Transfer pan to the oven and cook until the mushrooms are just beginning to take on some color at the edges, about 20 minutes. Remove the pan from the oven.
- Meanwhile, prepare the polenta: In a large, wide, shallow oven-safe skillet, bring 6 cups of water to a simmer. While whisking constantly, slowly pour the polenta into the water in a steady stream. Whisk for a couple of minutes or until the polenta is incorporated. Turn the heat to the lowest setting. Add a teaspoon of kosher salt. (I use 2 teaspoons of Diamond Crystal kosher salt, but I love salt, so add to taste.) Simmer for 15 to 20 minutes or until the polenta has thickened and the grains are tender. Stir in the 2 tablespoons of olive oil. Taste, being careful to let the polenta cool before you do so. Adjust with more salt and pepper to taste. (I add a sprinkling of sea salt at this point.)
- Remove the polenta from the heat. Spread the mushrooms in an even layer over the polenta. Sprinkle the thyme over top. Season with pepper to taste.
- Transfer pan to the oven and bake for 15 to 20 minutes more or until the polenta is bubbling and the mushrooms are browned at the edges. Shave more parmesan over top if you wish. Serve immediately, passing salt, pepper, and more parmesan on the side. I like drizzling my bowl with a little bit more olive oil, too.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: American, Vegetarian
Description
From Lukas Volger’s Start Simple
Recent Updates 1/17/2025: Most recently I’ve started using 6 cups of water instead of 5 cups, which makes for a creamier final product. I now keep the oven at one temperature the entire time: 425ºF.
Notes:
Mushrooms: I’ve been using a mix of mushrooms, some from the Asian market, and some pre-sliced “wilds” and creminis (also called “Baby Bellas”) from the grocery store. The few times I’ve made this, I’ve used more like 1.25 lbs. of mushrooms, so know that you can use a little more if you have them on hand.
Vinegar: Use anything such as white, red, apple cider, or white balsamic, which is what I most often use.
Parmigiano Reggiano: The original recipe calls for drizzling the dish with 2 tablespoons heavy cream right before baking it, which sounds delicious, and should I have some on hand the next time I make this, I will give it a go. I’ve been using parmesan in its place because I always have it on hand, and I mean, mushrooms + polenta + parmesan is hard to beat.
Non-Dairy Substitute: If you are avoiding dairy, you can simply leave out both the cream and the cheese. Lukas suggests drizzling the assembled polenta bake with a bit more olive oil before transferring to the oven.
Other thoughts: I think toasted walnuts or hazelnuts would be a nice addition here, and if you’re looking to add protein, a poached or fried egg would be perfect.
For the mushrooms:
- 1 to 1.25 lbs. mushrooms, any variety or a combination, see notes above
- 2 tablespoons olive oil
- 2 teaspoons vinegar, see notes above
- kosher salt (Diamond Crystal brand)
- freshly cracked black pepper
For the polenta bake:
- 1 cup polenta
- 2 tablespoons olive oil
- the roasted mushrooms
- 2 teaspoons fresh thyme leaves
- grated Parmigiano Reggiano, to taste, or heavy cream, see notes above
- Heat the oven to 425ºF.
- Trim off and discard any tough stems from the mushrooms (such as those from shiitakes). Cut or tear the caps into roughly 1-inch pieces. Arrange the mushrooms on a baking sheet (parchment-lined for easy clean-up). Drizzle with the 2 tablespoons olive oil, vinegar, and salt and pepper to taste. (I use a teaspoon of Diamond Crystal kosher salt for a pound of mushrooms. Use half as much if you are using Morton.) Toss to combine, then spread into an even layer. Transfer pan to the oven and cook until the mushrooms are just beginning to take on some color at the edges, about 20 minutes. Remove the pan from the oven.
- Meanwhile, prepare the polenta: In a large, wide, shallow oven-safe skillet, bring 6 cups of water to a simmer. While whisking constantly, slowly pour the polenta into the water in a steady stream. Whisk for a couple of minutes or until the polenta is incorporated. Turn the heat to the lowest setting. Add a teaspoon of kosher salt. (I use 2 teaspoons of Diamond Crystal kosher salt, but I love salt, so add to taste.) Simmer for 15 to 20 minutes or until the polenta has thickened and the grains are tender. Stir in the 2 tablespoons of olive oil. Taste, being careful to let the polenta cool before you do so. Adjust with more salt and pepper to taste. (I add a sprinkling of sea salt at this point.)
- Remove the polenta from the heat. Spread the mushrooms in an even layer over the polenta. Sprinkle the thyme over top. Season with pepper to taste.
- Transfer pan to the oven and bake for 15 to 20 minutes more or until the polenta is bubbling and the mushrooms are browned at the edges. Shave more parmesan over top if you wish. Serve immediately, passing salt, pepper, and more parmesan on the side. I like drizzling my bowl with a little bit more olive oil, too.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: American, Vegetarian
Find it online : https://alexandracooks.com/2020/02/19/roasted-mushroom-polenta-bake/
Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
There are many ways to make naan, but after experimenting with various recipes, I discovered I preferred the simplest, made with only five ingredients: flour, salt, instant yeast, yogurt, and water. The inclusion of yogurt is imperative not only for imparting a subtle tang but also for lending a tender texture. Ingredients such as oil, eggs, baking powder, and baking soda are simply unnecessary.
The process is simple, too: the no-knead dough comes together quickly, rises in just over an hour, and rolls out easily after being portioned. Originating from the Indian subcontinent, naan traditionally is cooked in a tandoor (clay oven), but for this small batch, you can use your stovetop and a hot skillet. Each naan cooks in under 2 minutes.
PS: Easy, Homemade Pita Bread Recipe
How to Make Naan, Step by Step
Combine 2 cups flour, 1 teaspoon instant yeast, and 1 teaspoon kosher salt in a large bowl. As always, a digital scale is best for measuring. (Weight measurements included in the recipe)
Combine 1/2 cup Greek yogurt with 1/2 cup + 2 tablespoons boiling water.
Pour the liquid into the dry ingredients, and stir with a spatula to form a ball. You’ll likely need to knead with your hands for about a minute to get the dough to come together (see video for guidance.)
Cover the bowl and let it rise in a warm spot for about an hour and 15 minutes, or until the dough looks slightly puffed.
Turn the dough out onto a floured work surface.
Divide the dough into 4 portions.
Ball each one up.
Roll each into an 8- or 9-inch round.
Heat a cast-iron skillet over high heat till it’s very, very hot. Place one round in, cover, and cook for 1 minute. Uncover, flip, and cook for 30 seconds.
Brush each round with melted butter once it is out of the pan.
Stack the cooked, buttered naan on a plate or platter and cover with a towel till ready to serve.
Friends, these are sooooo yummy ….
Description
Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
Notes:
- As always, for best results, use a digital scale .
- To create a warm spot for your dough to rise: Preheat your oven for 1 minute, then shut it off. Note: Any temperature is fine, but the oven is only on for 1 minute total. You don’t, for example, want to get your oven up to 350ºF and let it heat there for a minute. The oven will likely not rise about 100ºF. You just want a cozy, draft-free spot for your bread to rise.
- Notes for making dough ahead of time: Once the dough is mixed, pour a thin layer of oil over top and turn the dough to coat. Cover bowl, stick in the fridge, and keep it there till about an hour before you are ready to bake the following day. Divide the dough, ball it up, and let it rest for about an hour before rolling out.
- Interestingly, the weight of the flour and the weight of the liquid (water + yogurt), are identical here: 256 g each . I suspect, if you use buttermilk or regular yogurt as long as you keep the total weight of the liquid close to 256 g, the naan will turn out just fine.
For the naan:
- 2 cups ( 256 g ) all-purpose flour
- 1 teaspoon ( 5 g ) kosher salt
- 1 teaspoon ( 4 g ) instant yeast
- ½ cup + 2 tablespoons ( 136 g ) boiling water
- ½ cup ( 120 g ) Greek yogurt
For Finishing:
- 2 tablespoons melted butter, for brushing (I use salted)
- In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl or a liquid measure, stir or whisk together the water and yogurt. Add the yogurt mixture to the flour mixture and stir to combine with a spatula. When the mixture becomes too stiff, knead with your hands for about a minute or until the flour is incorporated and you have a sticky, wet ball. Cover with a towel or cloth bowl cover, and let rise in a warm spot for 1 to 1.25 hours. (See notes above for creating warm spot. See notes above for making dough ahead of time.)
- Turn dough out onto a lightly floured work surface. Divide into 4 equal portions, then shape each into a ball. Let rest for 5 minutes.
- Heat a large skillet (something like cast iron is great) over high heat. You want it very, very hot. Using a rolling pin dusted in flour, roll one ball into a thin large round or oval (8- to 9-inches in diameter, roughly), using flour as needed to prevent sticking. Repeat with another round. (I like to start with 2 rounds rolled out; then I roll the remaining 2 while the first 2 are cooking.)
- When the skillet is very hot, transfer rolled out round, dusting off excess flour if possible, to the skillet. Cover. Cook for 1 minute. Close to the end of the minute, you’ll hear the pan hissing a bit … this is a good sign. Flip, and cook for another 30 seconds uncovered. Transfer to a plate and brush the top lightly with melted butter.
- Repeat this process with the remaining dough balls. You may have to adjust the heat as you go. If too much flour is burning in the skillet, turn it off, carefully wipe it out with a dish cloth, then crank the heat back up. As the naan emerge from the skillet, stack them on top of one other in a shallow bowl or plate. Cover with a tea towel to keep warm.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Indian
