Polenta With Wild Mushrooms

Ingredients

• 1 cup quick-cooking polenta
• 4 cups low-sodium chicken stock or broth
• 1 cup grated Parmigiano Reggiano
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 pound assorted cultivated wild mushrooms (portobello, cremini, shiitake, chanterelle, etc.), washed, trimmed and sliced
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    368 calories; 13 grams fat; 5 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 19 grams protein; 19 milligrams cholesterol; 473 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Stir the polenta thoroughly into one cup of stock. Bring the rest of the stock to a boil, reduce heat to simmer and slowly add the polenta, stirring. Cook until mixture thickens, a couple of minutes. Stir in the cheese. Season with salt and pepper. Keep warm.
2. Heat the oil in a nonstick pan until it is very hot. Reduce the heat to medium high, and saute the mushrooms with the thyme until the mushrooms release their juices and the juices begin to evaporate. Season with salt and pepper. Spoon the mushrooms over the top of the polenta, and serve.

• To make ahead of time, prepare the polenta and mushrooms and refrigerate separately. When ready to serve, preheat the oven to 350 degrees. Reheat the polenta in the oven for about 30 minutes, until heated all the way through. Reheat the mushrooms in a covered pan over very low heat. When the polenta is ready, spoon the mushrooms over the top.

30 minutes