Heat a large skillet over medium-high heat. Swirl in the olive oil, then add the shallots. Cook, stirring occasionally, 1 minutes. Add the shiitake and cremini mushrooms, and the thyme; cook, stirring occasionally, until the mushrooms soften, about 5 minutes. Add the sherry and continue cook until it is just absorbed. Add the broth and soy sauce; cook until slightly thickened, 2-3 minutes. Remove from the heat and keep warm.
Combine the milk, water, salt and pepper in a large saucepan over medium-high heat. Bring to a boil; then pour the polenta into the saucepan in a slow steady stream, whisking constantly, until smooth. Cook, stirring constantly, 5 minutes, until the polenta is thick and creamy. Stir in the cheese.
Serve the grits topped with the mushroom mixture.
1 serving--2/3 cup polenta with 1/3 cup sauce=6 WW PointsPlus
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (379g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 3.7mg||1 %|
|Sodium 123.2mg||4 %|
|Potassium 644.3mg||17 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 29.1g|
|Protein 7.7g||11 %|
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Calories per serving: 180
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