This is an easy and versatile side dish. The polenta is topped with a quick sauté of wild mushrooms (or use exotics, like shiitake and oyster, if wild are not available). If you replace the chicken broth with vegetable broth, this side dish can serve four as a vegetarian entrée. Garnish with sage sprigs.
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup quick-cooking polenta
2 tablespoons shredded fresh pecorino Romano cheese
2 tablespoons shaved fresh pecorino Romano cheese
How to Make It
Melt butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until moisture evaporates, stirring occasionally. Stir in parsley, sherry, sage, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute.
Combine 2 cups water, bay leaves, and broth in a medium saucepan; bring to a boil. Gradually add polenta to pan, stirring constantly with a whisk. Reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk. Remove from heat; discard bay leaves. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and shredded cheese. Spoon 2/3 cup polenta onto each of 6 plates; top each serving with 1/2 cup mushroom mixture and 1 teaspoon shaved cheese.
I love polenta, but this was missing something. The mushrooms were good, but the polenta lacked flavor, I would add garlic next time, I also threw in a can of cream corn since I like my polenta sweet and also used a good dash of molly mcbutter for a buttery flavor. This also made alot so I put half in a mold to make polenta cakes the next day.
Our family loves polenta, so this is another great way to mix it up. I substituted half of the chicken broth with milk to give it a creamier flavor. We served this with Cl's pork tenderloin with paprika spice rub and Cl's spinach with raisins and pine nuts.
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