Related Blogposts
Bloggers, have you written about Mushroom Polenta? Add a widget!
[edit] Ingredients
3 |
large Portobello mushrooms, sliced |
1 ½ |
teaspoons olive oil |
2 |
teaspoons balsamic vinegar |
⅛ |
teaspoon salt |
1 |
quart nonfat vegetable broth, low sodium |
¼ |
teaspoon salt |
1 |
cup instant polenta |
[edit] Preparation
Step 1 |
In a nonstick skillet heat the olive oil, then add the sliced mushrooms and salt. About 5 minutes later after the mushrooms have softened add the balsamic vinegar. Continue to cook till done. Set aside and keep warm. |
Step 2 |
Heat the nonfat vegetable broth, and when it starts to simmer add the salt and instant polenta. Stir continuously until thickened and it pulls away from the sides of the pot. This should take about 5 minutes for it to be done. |
Step 3 |
Serve: Put into warmed bowls the polenta and top with the mushrooms. |
[edit] Tools
[edit] About Mushroom Polenta
When you cook the mushrooms you can add thin slices of yellow onions. When you cook the polenta you could also add 1 C canned, drained corn kernels just before you add in the polenta to the broth.
Related Recipes
Apricot, Balsamic Vinegar, Brown Sugar, Butter, Chervil
Bacon, Balsamic Vinegar, Double Cream, Egg Yolk, Garlic Clove
Balsamic Vinegar, Black Pepper, Brown Sugar, Garlic Clove, Olive Oil
Balsamic Vinegar, Basil, Cherry Tomatoes, Extra Virgin Olive Oil, Onion
Balsamic Vinegar, Black Olives, Black Pepper, Farmers Cheese, Mushrooms
