Polenta and Mushrooms Recipe

Polenta and Mushrooms Recipes

Ingredients :

1 cup polenta or finely ground corn meal

1/2 tsp dried thyme leaves

2 tbsp chopped fresh parsley

1/2 tsp dried oregano leaves

pepper to taste

1 cup sliced mushrooms, steamed for 3 minutes or sautéed in vegetable stock

1/2 cup nonfat plain yogurt

Method :

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.

Note: Any type of mushrooms, or a combination, will work here.

Serves 6

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