Creamy Polenta with Funghi & Fish


Tired of mashed potatoes?  Well T.W.O. has a great alternative side dish to add on your next menu…Creamy Polenta. Check out how to make this easy dish for a gourmet dinner at home.



For the Polenta:

-4 cups vegetable broth, low sodium
-2/3 cup polenta
-1/3 cup grated Pecorino Romano

For the Mushrooms:

-1 tablespoon olive oil
-1/4 cup balsamic vinegar
-4 ounces shiitake mushrooms, stems removed and discarded, sliced
-12 ounces crimini (Baby Bella) mushrooms, sliced
-2 cloves garlic cloves
-1/4 teaspoon ground pepper
-1/8 teaspoon Krazy salt

For the Fish:

-2 filets rock fish
-1 meyer lemon

Polenta: In a sauce pan, bring the vegetable broth to a boil.  Reduce the heat and whisk in the polenta.  Mix frequently for about 15-20 minutes until the polenta is soft and thick.  At this time add the Pecorino Romano.  Mix well.

image image

Mushrooms:  In a frying pan, heat the olive oil for about 1 minute over medium heat.  Add the diced garlic gloves and mushrooms and sauté about 3-4 minutes.  Add the balsamic vinegar and the salt and pepper.  Reduce heat to low/medium and cook for about 8-10 minutes.  The mushrooms will shrink, so don’t get scared that you are over-cooking them.

Fish: Place the fish on a foil-lined cookie sheet.  Marinate the filets with lemon juice, salt and pepper.  Set aside and let it sit for about 10 minutes.  Turn the oven on to 400 degrees.  Put the fish in the oven for about 8 minutes.  Once the fish is almost done, turn the oven to broil and cook for about 2-3 minutes.  Watch carefully so you don’t burn the filets.


Place the cooked polenta on a plate.  Add the mushrooms on top of the polenta followed by the filet of fish.  Note – this dish is best when hot, so make sure your table is set and your guests are seated!



T.W.O. signature

Burrata Margarita Pizza


Burrata. Basil. Marinara Sauce. Balsamic.

Happy Friday Night Pizza Night!!

T.W.O. decided to cook a lighter pizza for this Friday Night Pizza Night. Burrata looks a lot like fresh buffalo mozzarella, but it much softer and has a cream-like filling. And it makes for a great cheese to use for a pizza! This Burrata Margarita pizza is easy to whip up for yourself, date or family night. Has T.W.O. convince you to make this pizza yet?

1 – Roll of pizza dough
-12 ounces Marinara Sauce*
-8 ounces Burrata**
-1 Small package fresh, basil leaves
-2 Cloves garlic, chopped
Balsamic Vinegar

*T.W.O. uses SF Capellino Low-Fat Tomato and Garlic Sauce from Molinaris Deli…don’t let the “low-fat” scare you- the texture and flavor is still there!
**T.W.O. suggests using Di Stefano – Burrata Alla Panna



Roll out your pizza dough on a floured/ cornmeal surface. Once evenly rolled out, place dough on a pizza stone. Spread the marinara sauce on the dough making sure you get the edges.


Next, cut the burrata into pieces and distribute evenly on the pizza dough. (See below) It’s okay that the marinara is showing; the cheese will melt. Next, place your basil leaves and chopped garlic on the pizza. Last step- drizzle balsamic vinegar over the pizza and add salt to taste.


Let the pizza rise for about 15 minutes while the BBQ is heating up. Note –you don’t want to put the stone on a cold BBQ. The temperature should reach a medium-high heat before placing the pizza on. Watch the pizza closely; you don’t want your crust to burn! It should take about 15-20 minutes, depending on your grill.


Happy Friday Night Pizza Night!!!

T.W.O. signature