Polenta Triangles with Goat Cheese and Wild Mushrooms

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

1
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.
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ParmesanParmesan
Cooking SprayCooking Spray
PolentaPolenta
BrothBroth
WaterWater
WrapWrap
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Plastic WrapPlastic Wrap
Baking PanBaking Pan
Sauce PanSauce Pan
WhiskWhisk
2
Cut polenta into 4 squares.
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PolentaPolenta
3
Cut each square in half diagonally to form triangles.
4
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add half of polenta triangles; cook 4 minutes on each side or until golden.
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PolentaPolenta
6
Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining polenta.
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PolentaPolenta
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Heat remaining 1/2 teaspoon oil in pan over medium-high heat.
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Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
8
Add mushrooms and next 3 ingredients; saut 3 minutes or until golden brown.
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MushroomsMushrooms
9
Combine remaining 1 1/2 cups broth, wine, and cornstarch; stir until well blended.
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Corn StarchCorn Starch
BrothBroth
WineWine
10
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.
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Goat CheeseGoat Cheese
MushroomsMushrooms
ParsleyParsley
PolentaPolenta
BrothBroth
SauceSauce
ThymeThyme
11
Garnish with thyme sprigs, if desired.
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Fresh ThymeFresh Thyme
DifficultyHard
Ready In52 m.
Servings4
Health Score11
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