I do a lot of entertaining at home, and I’m always looking for new dishes that I can prepare in advance and reheat later. This gives me time to set the table, light the candles, pour the wine, and most importantly spend as much time as possible attending to my guests and enjoying the party.
This weekend I made a great baked polenta and mushroom dish that I assembled in the morning, then baked right before my guests arrived. This freed up space on the stovetop to saute some shrimp and steam some asparagus for a lovely, fuss-free meal.
Even better, I was able to use the leftovers in a great brunch for me and my honey the next morning. I just poached a couple eggs to serve over top of the cheesy, rich polenta and mushrooms and poured the coffee, for a delicious meal in less than 10 minutes.