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Name: Mushroom Polenta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 ts Balsamic vinegar; 3 lg Portobello Mushrooms Sliced; 1/8 ts Salt; 1 1/2 ts olive oil; 1/4 ts Salt; 1 c Instant Polenta; 1 quart Nonfat Veg Chicken Broth

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INGREDIENTS

2 ts Balsamic vinegar
3 lg Portobello Mushrooms ; Sliced
1/8 ts Salt
1 1/2 ts olive oil
1/4 ts Salt
1 c Instant Polenta
1 quart Nonfat Veg Chicken Broth

Servings

INSTRUCTIONS

In a nonstick skillet heat the olive oil, then add the sliced mushrooms and salt. About 5 minutes later after the mushrooms have softened add the balsamic vinegar. Continue to cook till done. Set aside and keep warm. Heat the nonfat vegetarian chicken broth and when it starts to simmer add the salt and instant polenta. Stir continuously until thickened and it pulls away from the sides of the pot, this should take about 5 minutes for it to be done. Serve: Put into warmed bowls the polenta and top with the mushrooms. Variation: When you cook the mushrooms you can also add thin slices of yellow onions. Variation: When you cook the polenta you could add 1 C canned, drained corn kernels just before you add in the polenta to the chicken broth. This was very good and quick to put together. I would not hesitate to serve the original or either (or a combo of both variations) to company. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 340.4 Total Fat 4.1g Sat Fat 0.5g Carb 64.8g Fib 7g Pro 45g Sod 961 mg CFF 7.7% Posted to EAT-LF Digest by Reggie Dwork on Dec 03, 1998,

NOTES

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Mushroom Polenta

2 ts Balsamic vinegar
3 lg Portobello Mushrooms Sliced
1/8 ts Salt
1 1/2 ts olive oil
1/4 ts Salt
1 c Instant Polenta
1 quart Nonfat Veg Chicken Broth

In a nonstick skillet heat the olive oil, then add the sliced mushrooms and  salt. About 5 minutes later after the mushrooms have softened add the  balsamic vinegar. Continue to cook till done. Set aside and keep warm.    Heat the nonfat vegetarian chicken broth and when it starts to simmer add  the salt and instant polenta. Stir continuously until thickened and it  pulls away from the sides of the pot, this should take about 5 minutes for  it to be done.    Serve: Put into warmed bowls the polenta and top with the mushrooms.    Variation: When you cook the mushrooms you can also add thin slices of  yellow onions. Variation: When you cook the polenta you could add 1 C  canned, drained corn kernels just before you add in the polenta to the  chicken broth.    This was very good and quick to put together. I would not hesitate to serve  the original or either (or a combo of both variations) to company.    Entered into MasterCook and tested for you by Reggie & Jeff Dwork  <reggie@reggie.com>    NOTES : Cal 340.4 Total Fat 4.1g Sat Fat 0.5g Carb 64.8g Fib 7g Pro 45g Sod      961 mg CFF 7.7%    Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Dec 03,  1998,

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Nutrition

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Serving Size: 1 Serving (663g)
Recipe Makes: 2

Calories: 353
Calories from Fat: 26 (7%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 1866.3mg		64 %
Potassium 870.1mg		23 %
Total Carbohydrate 70.3g		21 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 66.9g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 353

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