Since it was still in the high 50s yesterday in NYC I figured I should get off my butt and go for a walk around Central Park before the real winter weather rolls in. I also haven’t been in the park since Hurricane Sandy & there was still tons I have not yet seen in the park. My first goal was to walk to Strawberry Fields to see the Imagine circle. Thank god for the Central Park iPhone app that tells you exactly where you are in the park – even though I still caught myself walking in circles all day. After finding Strawberry Fields, I started walking anywhere that looked interesting. Which led me to saxophone players playing Christmas tunes (I would have snapped a photo but I felt bad because I had no cash to give them – is that protocol or no?). The last stop was the Central Park Zoo. I didn’t buy tickets to go in but did watch the sea lions swimming and popping up from the water.
If you’ve been to NYC before I’m sure you know how amazingly gorgeous the brownstones are. I am always amazed by them and how I would decorate mine (keep dreaming). The one on the left is my favorite so far with the french door/window – whatever they are called. There were so many more festive decorations, but yet again I don’t know if it’s crazy to be snapping iPhone pics of every other brownstone I’m in love with.
P.S. If you are an Instagram user: PLEASE watch this hilarious video – I’m sure everyone can relate :)
Creamy Polenta with Balsamic Marinated Portobello
(makes 2 servings)
adapted from Just Eat Love
2 cups vegetable stock
1/2 cup polenta
1 tbsp oregano
1 tbsp thyme
1 tbsp parsley
1/3 balsamic vinegar
1/2 cup extra virgin olive oil
2 garlic cloves, crushed
Marinate the Portobello’s in the combined balsamic vinegar, oil, garlic and thyme for 30 minutes.
Make the creamy polenta by bringing the stock to the boil. Once boiling, add the polenta in a steady stream, whisking continuously for about 5 minutes until thickened. Once thickened, stir in the oregano and parsley.
On a grill pan, grill the marinated Portobello’s over medium-high heat for about 5 minutes on each side.
Plate a large scoop of the cream polenta, then top with the Portobello and drizzle with some leftover marinade from the pan. Enjoy!
If you would like your polenta to be creamier, replace one of the cups with any kind of milk. Also, the addition of a parmesan-like cheese to the polenta gives it more flavor.