1 cup sliced mushrooms, steamed for 3
minutes or sautéed in vegetable stock
1/2 cup nonfat plain yogurt
In a nonstick pot, bring 2 cups water to
boil. Using a whisk, slowly stir in the cornmeal, taking care to avoid
lumps. Return the mixture to the boil, lower the heat, and simmer for
about 10 minutes. After the polenta has cooked, stir in the herbs,
seasoning, mushrooms, and yogurt. Cook for 5 minutes. Using a nonstick
baking pan, pour the polenta in and set aside to cool. When the polenta
is cool and firm, cut it into pieces about 2 inches by 2 inches. Broil,
toast, or grill the pieces and serve with the tomato sauce of your
choice or as a side dish with vegetables, stew, or chili.
type of mushrooms, or a combination, will work here.