Soft Polenta with Wild Mushroom Sauté

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 28%
  • Fat: 5.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.7g
  • Carbohydrate: 20.3g
  • Fiber: 3.4g
  • Cholesterol: 14mg
  • Iron: 1.3mg
  • Sodium: 350mg
  • Calcium: 72mg

Ingredients

  • 2 tablespoons butter
  • 1 1/2 cups thinly sliced leek
  • 12 ounces wild mushrooms, sliced
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons dry sherry
  • 1 teaspoon finely chopped fresh sage
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 cups water
  • 2 bay leaves
  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
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