This white cheddar polenta with sauteed greens and garlic-roasted shrooms was a seriously tasty dinner. I used ubiquitous brown mushrooms, quartered, rather than the big bad portobellos called for. Otherwise, I pretty much followed the recipe (well, except I used far more garlic and didn't measure anything). It was perfect after a long, stressful, activity-filled day in the coldest heart of winter.
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