Polenta Triangles with Goat Cheese and Wild Mushrooms
You can never have too many main course recipes, so give Polenta Triangles with Goat Cheese and Wild Mushrooms a try. Watching your figure? This gluten free recipe has 356 calories, 18g of protein, and 13g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up less-sodium chicken broth, water, wine, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 52 minutes.
Instructions
Combine 1 1/2 cups broth and 1 cup water in a medium saucepan; bring to a boil over high heat. Gradually add polenta, stirring with a whisk. Reduce heat to low; cook 5 minutes or until very thick, stirring constantly. Stir in Parmesan cheese. Spoon polenta into an 8-inch square baking dish coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
Cut polenta into 4 squares.
Cut each square in half diagonally to form triangles.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add half of polenta triangles; cook 4 minutes on each side or until golden.
Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining polenta.
Heat remaining 1/2 teaspoon oil in pan over medium-high heat.
Add mushrooms and next 3 ingredients; saut 3 minutes or until golden brown.
Combine remaining 1 1/2 cups broth, wine, and cornstarch; stir until well blended.
Add broth mixture, thyme, and parsley to mushroom mixture; bring to a boil, and cook 7 minutes or until slightly thick, stirring constantly. Spoon sauce over polenta; sprinkle with goat cheese.
Garnish with thyme sprigs, if desired.