A Vegetarian Dinner (Recipe: Leek & Mushroom Bake with Polenta Crust)

We tend to eat at least seventy-five percent vegetarian during the week, yet for some reason when I entertain on the weekends, I often feel obligated to serve up a big slab of meat. It might be a roast chicken, filet of salmon, or lamb curry, but seldom is it vegetarian fare.

As I was assembling this mushroom and polenta gratin, I wondered to myself why I always chose a protein as my main dish and why didn’t I indulge my friends in some of the healthier and more adventurous dishes that we eat day to day?

Whatever the reason – expectations, tastes or tradition – it became apparent as I dished up this gratin around our dinner table that I had created something well-worth sharing. Meat-lovers, or no meat-lovers.

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