*  Exported from  MasterCook  *
 
                           Mushroom Polenta <R T>
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Beans/Peas/Grains/Legumes        Italian
                 Low Fat                          Main Dishes
                 Side Dishes                      Vegetarian
                 Eat-Lf Mailing List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Lg            Portobello Mushrooms -- Sliced
    1 1/2  Tsp           Olive Oil
    2      Tsp           Balsamic Vinegar
      1/8  Tsp           Salt
    1      Qt            Nonfat Veg Chicken Broth, Low Sod
      1/4  Tsp           Salt
    1      C             Instant Polenta
 
 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@reggie.com>
 
 
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 NOTES : Cal 340.4
 Total Fat 4.1g
 Sat Fat 0.5g
 Carb 64.8g
 Fib 7g
 Pro 45g
 Sod 961mg
 CFF 7.7%
 Nutr. Assoc. : 4204 0 0 0 0 0 0