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Ingredientes
- 3 lrg Portobello Mushrooms Sliced
- 1Â 1/2 tsp Extra virgin olive oil
- 2 tsp Balsamic Vinegar
- 1/8 tsp Salt
- 1 quart Nonfat Veg Chicken Broth, Low Sod
- 1/4 tsp Salt
- 1 c. Instant Polenta
Direcciones
- In a nonstick skillet heat the extra virgin olive oil, then add in the sliced mushrooms and salt. About 5 min later after the mushrooms have softened add in the balsamic vinegar. Continue to cook until done. Set aside and keep hot.
- Heat the nonfat vegetarian chicken broth and when it starts to simmer add in the salt and instant polenta. Stir continuously till thickened and it pulls away from the sides of the pot, this should take about 5 min for it to be done.
- Serve: Put into warmed bowls the polenta and top with the mushrooms.
- Variation: When you cook the mushrooms you can also add in thin slices of yellow onions.
- Variation: When you cook the polenta you could add in 1 C canned, liquid removed corn kernels just before you add the polenta to the chicken broth.
- This was very good and quick to combine. I would not hesitate to serve the original or possibly either (or possibly a combo of both variations) to company.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 684g | |
| Recipe makes 2 servings | |
| Calories 393 | |
| Calories from Fat 48 | 12% |
| Total Fat 5.52g | 7% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1198mg | 50% |
| Potassium 1097mg | 31% |
| Total Carbs 71.92g | 19% |
| Dietary Fiber 6.9g | 23% |
| Sugars 4.31g | 3% |
| Protein 13.58g | 22% |
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