Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2007

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

136 calories; calories from fat 29%; fat 4.4g; saturated fat 2.7g; mono fat 1.1g; poly fat 0.2g; protein 3.5g; carbohydrates 21.3g; fiber 2.6g; cholesterol 11mg; iron 0.7mg; sodium 253mg; calcium 19mg.
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