Polenta Triangles with Goat Cheese and Wild Mushrooms

Polenta Triangles With Goat Cheese And Wild Mushrooms Recipe
Oxmoor House

Yield:

4 servings (serving size: 2 polenta triangles, 1/2 cup mushroom sauce, and 2 tablespoons goat cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 39 Minutes
Other: 2 Hours

Nutritional Information

Calories 374
Fat 13.9 g
Satfat 7.4 g
Protein 20.2 g
Carbohydrate 43.2 g
Cholesterol 32 mg
Iron 1.9 mg
Sodium 900 mg
Caloriesfromfat 34 %
Fiber 4.9 g
Calcium 361 mg

Ingredients

3 cups fat-free, less-sodium chicken broth, divided
1 cup water
1 cup instant dry polenta
1 cup grated Parmesan cheese
Cooking spray
2 1/2 teaspoons olive oil, divided
2 (4-ounce) packages gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced
1/4 cup chopped shallots (2 large)
1/4 to 1/2 teaspoon black pepper
1/8 teaspoon salt
1/2 cup dry white wine
2 teaspoons cornstarch
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1/2 cup (2 ounces) crumbled goat cheese
Thyme sprigs (optional)

Preparation

Combine 1 1/2 cups broth and 1 cup water in a medium saucepan; bring to a boil over high heat. Gradually add polenta, stirring with a whisk. Reduce heat to low; cook 5 minutes or until very thick, stirring constantly. Stir in Parmesan cheese. Spoon polenta into an 8-inch square baking dish coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.

. Cut polenta into 4 squares. Cut each square in half diagonally to form triangles.

. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of polenta triangles; cook 4 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining polenta.

. Heat remaining 1/2 teaspoon oil in pan over medium-high heat. Add mushrooms and next 3 ingredients; sauté 3 minutes or until golden brown. Combine remaining 1 1/2 cups broth, wine, and cornstarch; stir until well blended. Add broth mixture, thyme, and parsley to mushroom mixture; bring to a boil, and cook 7 minutes or until slightly thick, stirring constantly. Spoon sauce over polenta; sprinkle with goat cheese. Garnish with thyme sprigs, if desired.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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