Polenta with Roasted Portobello Mushroom Caps
- Number of Servings: 6
Ingredients
4 cups- reduced sodium chicken broth, simmering3 minced garlic cloves1 cup yellow cornmeal, stoneground1 tbsp Sea Salt1 tsp Black pepper1 cup grated Parmesan Cheese1/4 cup marscapone cheese6 med-large fresh portobello mushroom caps, stems removed6 tbsp Balsalmic Vinegar1/4 cup blue cheese crumbles
Preheat oven to 425 and set large sauce pan on stove to bring chicken stock to a simmering boil. Mince the garlic and add to the chicken broth.
Place the mushroom caps gills side up on a sheet pan, lined with foil, and sprayed with cooking spray. Drizzle a very small amount of olive oil over the caps. Pour a measured tablespoon of balsalmic vinegar into each cap and roast in the 425 degree oven for 15-20 minutes or until caps are soft.
Meanwhile, add polenta to simmering broth and stir with a wooden spoon constantly. Add the polenta slowly, and if you begin to see lumps, switch to a whisk immediately. Stir until polenta thickens. After about 10 minutes, remove from heat and add in cheeses, salt & pepper.
Serving Size: Makes 6 servings
Place the mushroom caps gills side up on a sheet pan, lined with foil, and sprayed with cooking spray. Drizzle a very small amount of olive oil over the caps. Pour a measured tablespoon of balsalmic vinegar into each cap and roast in the 425 degree oven for 15-20 minutes or until caps are soft.
Meanwhile, add polenta to simmering broth and stir with a wooden spoon constantly. Add the polenta slowly, and if you begin to see lumps, switch to a whisk immediately. Stir until polenta thickens. After about 10 minutes, remove from heat and add in cheeses, salt & pepper.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 281.6
- Total Fat: 13.2 g
- Cholesterol: 37.4 mg
- Sodium: 2,174.1 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 3.1 g
- Protein: 15.4 g
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