Polenta Triangles with Goat Cheese and Wild Mushrooms

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 374
  • Fat: 13.9g
  • Saturated fat: 7.4g
  • Protein: 20.2g
  • Carbohydrate: 43.2g
  • Cholesterol: 32mg
  • Iron: 1.9mg
  • Sodium: 900mg
  • Calories from fat: 34%
  • Fiber: 4.9g
  • Calcium: 361mg

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

  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.
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