This Max's was a little different. No bubble gum, no 60's music. Here I had to act like a lady, no blowing bubbles, no pulling my dress over my head (which I haven't done in years mother, so just drop it already) and no flirting with the waiter (I think I preferred the other diner...he was probably gay anyway). But, there was something on this menu that made it all worth while - the polenta with peppers and mushroom sauce. If this can make me sit up and behave, it's definitely worth a try!
3 c water
(ya, that's it....don't you just love it already!)
Peppers & Mushroom Sauce
2-3 bell peppers of different colors
1 can mushrooms
In a pot, bring 2 c of water to a boil. In a separate bowl whisk together 1 c water and 1 c corn meal. Now, slowly add the corn meal to the boiling water stirring constantly! Reduce heat to medium and cook till it thickens stirring constantly! Now place in a oiled 9x13 pan or loaf pan. Place in the fridge till it becomes firm (I make mine the day before and let it sit over night, but a few hours should be sufficient). When ready to serve slice your polenta into squares and cook in oil in a pan on the stove till golden on each side
Now saute your sliced peppers and onion (this would be a great time to use up leftovers from your pepper sandwiches). In a food processor puree your mushrooms,vegan cheese, and broth. Cook in a sauce pan till it starts to thicken. Layer your polenta, peppers, and drizzle with sauce.