When I get burnt out on pasta, rice and potatoes for dinner I usually turn to polenta. Always organic because I'm not into Monsanto or their frankencorn. Plain polenta is fine, but the quinoa in this polenta adds another textural layer that particularly worked with this dish.
Cut the polenta into 1/2 inch thick rounds, and toasted them in a little coconut oil in the cast iron skillet and set aside. Caramelize a sweet onion over low heat until brown, add the sliced shitake mushrooms and continue cooking until mushrooms have given up all their liquid. Add garlic, thyme and rosemary and cook for another minute to infuse the flavours. Sprinkle 1 tablespoon of flour over the mushrooms and cook for one minute. Then slowly add milk while continuously stirring as you would when working with a roux. When it reaches your desired consistency, add in chopped pistachios and ground pepper and spoon over polenta rounds. Serve with lighter salady items to balance out the richness of the sauce. I served mine with sliced local tomatoes and zucchini ribbons dressed in basil oil and balsamic.