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Polenta with mushrooms

As posted on AJC.com

  • 1 pound tube prepared mushroom polenta (or 2 cups prepared grits)
  • 6 ounces shredded cheddar or mozzarella cheese
  • 8 ounces sliced mushrooms (cremini or portobello)
  • 1 tablespoon minced garlic Parmesan cheese, to taste

Preheat oven to 375 degrees. In a large mixing bowl, combine polenta and cheese (it's OK to use your hands). Butter four 8-ounce ramekins and fill with the polenta, pressing lightly to remove air pockets. Place the ramekins on a baking sheet and bake for 15-20 minutes, until heated through and cheese has melted. Meanwhile, heat a heavy skillet over medium-high. Oil generously and add mushrooms and garlic. Reduce heat to medium-low and saute until garlic is done but not burned and mushrooms are slightly wilted. Run a knife around the inside of the ramekins to loosen the polenta, then turn ramekins upside down on dinner plates. Spoon mushrooms on top and dust with Parmesan cheese. Season to taste with salt and pepper.

Per serving: 261 calories (percent of calories from fat, 50), 14 grams protein, 19 grams carbohydrates, 1 gram fiber, 15 grams fat, 45 milligrams cholesterol, 267 milligrams sodium.


“Polenta with mushrooms”