Polenta with Mushrooms and Parmesan
Prep Time: 5 minutes
Cooking Time: 20 minutes
This is a delicious side dish with steak, pork, or chicken.
1 1/2 cup milk, 1% fat
1/2 cup vegetable broth, reduced sodium
2/3 cup polenta, dry, uncooked
1 cup mushrooms, Crimini or button or combo, sliced
1/3 cup parmesan cheese, grated
1/4 teaspoon garlic powder
1/8 teaspoon pepper, black, ground
2 tablespoons butter
In a large saucepan, melt butter over medium heat. Add mushrooms and cook for 2 to 3 minutes. Remove mushrooms from the pan and set aside. Pour the milk and broth into a large saucepan and heat over medium high heat. Bring the liquid to a boil and turn the heat down to medium low. Slowly pour the polenta into the liquid, using a whisk to mix as you pour. Cook over low heat stirring until the polenta is thick. Remove from the heat and stir in the cheeses and mushrooms or serve them on top.
Per Serving About: 250 calories, 11 g fat, 6 g saturated fat, 0 g trans fat, 8 g protein, 28 g carbohydrates, 2 g dietary fiber, 460 mg sodium