Ching Ohana Home Cooking Journal

This combo results in such great comfort food now that the weather is getting cooler. I added roasted asparagus for extra veggies. Both recipes are from the NY Times Cooking:  Mushroom Bourguignon and Basic Polenta

 I stumbled upon this recipe on Instagram . It was super easy and delicious. I didn't make the eggs to go with it. Instead, I accompanied the dish with this yamitsuki recipe from the NY Times Cooking . This combo will definitely be in our rotation.