Polenta Spoon Bread on Portabella Mushrooms

Name: Polenta Spoon Bread on Portabella Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters fat-skimmed chicken broth; 2 teaspoons minced fresh sage leaves or 1/2 teaspoon dried rubbed sage; 59 milliliters minced fresh chives or green onions; 118 milliliters evaporated nonfat milk; 118 milliliters shredded parmesan cheese; 237 milliliters polenta; 6 portabella mushroom caps; 85 grams Roma tomato (about; 6 servings salt and pepper to taste

Polenta Spoon Bread on Portabella Mushrooms is a gluten free recipe with 6 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 163 calories, 8g of protein, and 3g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have roma tomato, parmesan cheese, evaporated nonfat milk, and a few other ingredients on hand, you can make it.

Instructions

In a 5- to 6-quart pan, blend polenta, chicken broth, 1 cup water, and evaporated nonfat milk. Stir over high heat until mixture boils, then reduce heat and simmer, stirring often, until polenta is smooth to taste, about 15 minutes. Stir in the shredded parmesan cheese, minced fresh chives or green onions, sage, and salt and pepper to taste.

Ingredients you will need

Parmesan

Salt And Pepper

Chicken Broth

Fresh Chives

Green Onions

Fat Free Milk

Polenta

Water

Sage

Equipment you will use

Frying Pan

While polenta cooks, in a deep bowl, with a mixer on high speed, whip 4 large egg whites until they hold soft peaks.

Ingredients you will need

Egg Whites

Polenta

Equipment you will use

Blender

Bowl

Remove polenta from heat and stir in 2 large egg yolks and about 1/3 of the whipped egg whites, then fold in remaining whites.

Ingredients you will need

Egg Whites

Egg Yolk

Polenta

Meanwhile, rinse 6 portabella mushroom caps (4 1/2 to 5 in. wide) and pat dry. Rub tops lightly with olive or salad oil (about 2 teaspoons total).

Ingredients you will need

Portobello Mushroom Caps

Salad Oil

Olives

Dry Seasoning Rub

Lay caps, gill side down and side by side, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until mushrooms begin to ooze juice; turn them over and broil until flexible when bent, 8 to 10 minutes total.

Ingredients you will need

Mushrooms

Juice

Equipment you will use

Frying Pan

Rinse and core tomato; cut tomato crosswise into paper-thin slices.

Ingredients you will need

Tomato

Lightly oil a shallow 3-quart (9- by 13-in.) casserole. Arrange mushroom caps, gills up, in a single layer in casserole; pour mushroom juices around caps.

Ingredients you will need

Mushrooms

Cooking Oil

Spread spoon bread in an even, solid layer over mushrooms. Arrange tomato slices on spoon bread.

Ingredients you will need

Tomato Slices

Mushrooms

Spread

Bread

Bake in a 375 oven until spoon bread is well browned at the edges and lightly browned on top, about 40 minutes (about 30 minutes in a convection oven).

Ingredients you will need

Bread

Equipment you will use

Oven