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Polenta With Mushrooms

Servings:6

Calories: 149

Fat: 11%

Cholesterol: 4 mg

Sodium: 401 mg

* Ingredients:

½ lb. mushrooms; shitake, oyster, portobello or button

1 cup plus 1 tsp. olive oil

½ cup Marsala wine

¾ cup cornmeal

4 cups water

2 tbs. grated Parmesan cheese

2 pinches salt

½ lb. spinach

* Directions:

To prepare the mushrooms, remove any hard or dirty stems. Cut into
thin strips then cut across into diced pieces. Sauté lightly in ½
teaspoon of the olive oil. Add Marsala wine and cook until all
liquid has evaporated. Meanwhile, wilt spinach in a small amount of
water and lightly sauté with ½ teaspoon olive oil and a pinch of
salt. Bring water to boil and slowly whisk in cornmeal. Add 1 cup
olive oil, Parmesan cheese and a pinch of salt. Simmer for 10
minutes. Gently stir in sauteed mushrooms, pour into lightly
greased (with margarine) ramekins (or cups). Let polenta set a few
minutes to firm up. To serve, arrange spinach on plate. If
necessary, warm polenta in warm water. Using a knife, loosen
polenta from sides and invert onto plate on top of spinach.

 

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side dishes, food, recipes, cake, meat, vegeterian, seafood, soup