Polenta with Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:Polenta (dry), 1 cupVegetable Broth, 5 cup Parmigiano Reggiano (grated), 2 tbspOlive Oil, 2 tbspButton Mushrooms, fresh, 1 cup, quarteredPortabella Mushrooms, 1 cup quarteredGarlic, 2 cloves mincedParsley, 2 tbsp chopped
Instructions:
In a heavy bottom sauce pan bring stock to a boil. Add salt. Gradually and slowly whisk in polenta. Reduce heat to a simmer and continue cooking until polenta thickens. Stir with a wooden spoon as necessary. Once the polenta is cooked through, stir in Parmigiano.
While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. When pan is hot add in the mushrooms and cook until done. Add garlic and parsley. Stir to combine.
Transfer polenta to serving dish, and top with the mushroom mixture.
Serve immediately.
Serving Size: 6 servings 3/4 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user LUVAMUSTANG.
In a heavy bottom sauce pan bring stock to a boil. Add salt. Gradually and slowly whisk in polenta. Reduce heat to a simmer and continue cooking until polenta thickens. Stir with a wooden spoon as necessary. Once the polenta is cooked through, stir in Parmigiano.
While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. When pan is hot add in the mushrooms and cook until done. Add garlic and parsley. Stir to combine.
Transfer polenta to serving dish, and top with the mushroom mixture.
Serve immediately.
Serving Size: 6 servings 3/4 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user LUVAMUSTANG.
Nutritional Info Amount Per Serving
- Calories: 160.3
- Total Fat: 5.5 g
- Cholesterol: 1.3 mg
- Sodium: 799.0 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.1 g
- Protein: 4.1 g
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