Polenta with Mushroom Sauté

Fast and easy dinner, great combination creamy and salty. Adapted from MyRecipes.com.

Polenta with Mushroom Sauté

Yield 2 servings

8 oz. Portobello mushrooms (I used baby bello)
1/2 medium sweet onion, sliced
fresh thyme
1 garlic clove, chopped
1/3 cup vegetable broth

1 cup 2% reduced-fat milk
1 cup vegetable broth
1/2 cup instant polenta (I used corn meal)
1/4 cup shredded Parmesan cheese
salt and pepper

Heat a skillet over high heat, spray with cooking spray. Add onion and mushrooms; sauté 4 minutes. Add thyme and garlic; sauté 1 minute. Stir in 1/3 cup broth, salt and pepper.

Bring milk and broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in cheese and salt. Top each serving with mushrooms.

1 serving is about 250 calories

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