Mushroom Polenta<R T>

* Exported from MasterCook *

Mushroom Polenta <R T>

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beans/Peas/Grains/Legumes Italian
Low Fat Main Dishes
Side Dishes Vegetarian
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Lg Portobello Mushrooms -- Sliced
1 1/2 Tsp Olive Oil
2 Tsp Balsamic Vinegar
1/8 Tsp Salt
1 Qt Nonfat Veg Chicken Broth, Low Sod
1/4 Tsp Salt
1 C Instant Polenta

In a nonstick skillet heat the olive oil, then add the sliced mushrooms and
salt. About 5 minutes later after the mushrooms have softened add the
balsamic vinegar. Continue to cook till done. Set aside and keep warm.

Heat the nonfat vegetarian chicken broth and when it starts to simmer add
the salt and instant polenta. Stir continuously until thickened and it
pulls away from the sides of the pot, this should take about 5 minutes for
it to be done.

Serve: Put into warmed bowls the polenta and top with the mushrooms.

Variation: When you cook the mushrooms you can also add thin slices of
yellow onions.
Variation: When you cook the polenta you could add 1 C canned, drained corn
kernels just before you add in the polenta to the chicken broth.

This was very good and quick to put together. I would not hesitate to
serve the original or either (or a combo of both variations) to company.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>


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NOTES : Cal 340.4
Total Fat 4.1g
Sat Fat 0.5g
Carb 64.8g
Fib 7g
Pro 45g
Sod 961mg
CFF 7.7%
Nutr. Assoc. : 4204 0 0 0 0 0 0