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Add a photoAlthough I always ate Polenta growing up, I have just recently been making it for my family. I am really enjoying how versatile it is.
Servings: 8
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Ingredients
- 2 cups boiling water
- 1/2 cup Polenta
- 1/2 teaspoon of salt
- 1 tablespoon of butter
- 8 ounces mushrooms (your choice)
- 1/2 chopped onion
- 1 clove of garlic
- 3/4 cups of Sherry Wine
- 1/2 teaspoon of flour
- salt and pepper to taste
- 1 tablespoon parsley
Directions
- In medium saucepan boil two cups of water. Pour in the Polenta and stir for five minutes, until thickened. About 4 to 5 minutes. Pour the Polenta in a glass square baking dish. Cover and let sit 15 minutes. Make sure the top is smoothed out and even. In a medium saute pan, heat olive oil mushrooms and onions. Saute until translucent. Add int he garlic and cook 2 to 3 more minutes. Add in the Sherry, parsley salt and pepper. Cook until liquid reduces to half. Whisk in flour, cover and let simmer until desired thickness. Cut the Polenta into squares and top with the mushroom sauce. Serve w/fresh parsley if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 8 servings | |
| Calories 95 | |
| Calories from Fat 15 | 16% |
| Total Fat 1.72g | 2% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 163mg | 7% |
| Potassium 136mg | 4% |
| Total Carbs 12.64g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.61g | 2% |
| Protein 1.75g | 3% |
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