Mushroom polenta

2 Servings

Ingredients

Quantity Ingredient
3 larges Portobello Mushrooms; Sliced
1½ teaspoon Olive Oil
2 teaspoons Balsamic Vinegar
⅛ teaspoon Salt
1 quart Nonfat Veg Chicken Broth; Low Sod
¼ teaspoon Salt
1 cup Instant Polenta

Directions

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.

Heat the nonfat vegetarian chicken 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.

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

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

This was very good and quick to put together. I would not hesitate to serve the original or either (or a combo of both variations) to company.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 340⅖ Total Fat 4.1g Sat Fat 0.5g Carb 64.8g Fib 7g Pro 45g Sod 961 mg CFF 7.7%

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Dec 03, 1998, converted by MM_Buster v2.0l.

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