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Polenta Triangles with Goat Cheese and Wild Mushrooms

Oxmoor House
Prep time 13 mins
Cook time 39 mins
Other time 2 hrs
Yield 4 servings (serving size: 2 polenta triangles, 1/2 cup mushroom sauce, and 2 tablespoons goat cheese)

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)

Nutrition 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

How to Make It

  1. 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.

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

  3. . 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.

  4. . 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