Soft Polenta with Wild Mushroom Sauté

Name: Soft Polenta with Wild Mushroom Sauté
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 0 teaspoons freshly ground black pepper, divided; 2 Tbsps butter; 3 Tbsps dry sherry; 397 grams fat-free, less-sodium chicken broth; 2 Tbsps finely chopped fresh flat-leaf parsley; 1 teaspoon finely chopped fresh sage; 355 milliliters thinly sliced leek; 340 grams wild mushrooms, sliced; 2 Tbsps shaved fresh pecorino Romano cheese; 2 Tbsps shredded fresh pecorino Romano cheese; 237 milliliters quick-cooking polenta; 0 teaspoons salt, divided; 473 milliliters water

Soft Polenta with Wild Mushroom Sauté is a gluten free and vegetarian side dish. One serving contains 132 calories, 5g of protein, and 6g of fat. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have bay leaves, pecorino romano cheese, less-sodium chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add leek to pan; cook 2 minutes or until tender, stirring occasionally.

Ingredients you will need

Leek

Equipment you will use

Frying Pan

Add mushrooms; cook 7 minutes or until moisture evaporates, stirring occasionally. Stir in parsley, sherry, sage, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute.

Ingredients you will need

Mushrooms

Parsley

Pepper

Sherry

Sage

Salt

Combine 2 cups water, bay leaves, and broth in a medium saucepan; bring to a boil. Gradually add polenta to pan, stirring constantly with a whisk. Reduce heat, and simmer 5 minutes or until thick, stirring frequently with a whisk.

Ingredients you will need

Bay Leaves

Polenta

Broth

Water

Equipment you will use

Sauce Pan

Whisk

Frying Pan

Remove from heat; discard bay leaves. Stir in remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and shredded cheese. Spoon 2/3 cup polenta onto each of 6 plates; top each serving with 1/2 cup mushroom mixture and 1 teaspoon shaved cheese.

Ingredients you will need

Cheese