Polenta with Browned Butter and Mushroom Sauce

Use old-fashioned coarse-ground polenta for this recipe, or follow the package directions for the quick-cooking variety. Nutty browned butter adds to the earthy flavor of this mushroom sauce.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 29%
  • Fat: 4.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 21.3g
  • Fiber: 2.6g
  • Cholesterol: 11mg
  • Iron: 0.7mg
  • Sodium: 253mg
  • Calcium: 19mg

Ingredients

  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup dry polenta
  • 3 tablespoons butter, divided
  • 1/4 cup finely chopped shallots
  • 1 (8-ounce) package presliced cremini mushrooms
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons finely chopped fresh chives
  • Chopped fresh chives (optional)

Preparation

  1. Combine 4 cups water and salt in a large saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 8 minutes or until thick, stirring frequently. Remove from heat. Add 1 tablespoon butter; stir until butter melts. Keep warm.
  2. Melt remaining 2 tablespoons butter in a large skillet over medium heat; cook 3 minutes or until lightly browned, stirring occasionally. Add chopped shallots to pan, and cook 2 minutes or until browned, stirring frequently. Add cremini mushrooms to pan; cook 4 minutes or until lightly browned, stirring frequently. Combine chicken broth, juice, and cornstarch in a small bowl, stirring until smooth. Stir broth mixture into mushroom mixture, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat, and stir in 2 tablespoons chives.
  3. Place about 1/3 cup polenta in each of 8 bowls; top each serving with about 1/4 cup mushroom mixture. Sprinkle each serving with chopped fresh chives, if desired.
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