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Mushroom Polenta

A home-style Mushroom Polenta made with Lg Portobello Mushrooms, Olive Oil, Balsamic Vinegar, Salt, and Nonfat Veg Chicken Broth Low Sod. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3
• 1 1/2 tsp
• 2 tsp
• 1/8 tsp
• 1 qt
• 1/4 tsp
• 1 cup

Method (preview)

1. 1

   In a nonstick skillet heat the olive oil, then add the sliced mushrooms and salt.

2. 2

   About 5 minutes later after the mushrooms have softened add the balsamic vinegar.

3. 3

   Continue to cook till done.

4. 4

   Set aside and keep warm.

5. 5

   Heat the nonfat vegetarian chicken broth and when it starts to simmer add the salt and instant polenta.

6. 6

   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.

7. 7

   Serve: Put into warmed bowls the polenta and top with the mushrooms.

8. 8

   Variation: When you cook the mushrooms you can also add thin slices of yellow onions.

9. 9

   Variation: When you cook the polenta you could add 1 C canned, drained corn kernels just before you add in the polenta to the chicken broth.

10. 10

    NOTES: Cal 340.4

11. 11

    Total Fat 4.1g

12. 12

    Sat Fat 0.5g

13. 13

    Carb 64.8g

14. 14

    Fib 7g

15. 15

    Pro 45g

16. 16

    Sod 961mg

17. 17

    CFF 7.7%

18. 18

    Nutr. Assoc.: 4204 0 0 0 0 0 0