Polenta Triangles with Goat Cheese and Wild Mushrooms |
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Prep Time: 13 Minutes Cook Time: 39 Minutes |
Ready In: 52 Minutes Servings: 4 |
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Ingredients:
3 cups fat-free, less-sodium chicken broth, divided |
1 cup water |
1 cup instant dry polenta |
1 cup grated parmesan cheese |
cooking spray |
2 1/2 teaspoons olive oil, divided |
2 (4-ounce) packages gourmet blend mushrooms (baby bella, shiitake, and oyster mushrooms), sliced |
1/4 cup chopped shallots (2 large) |
1/4 to 1/2 teaspoon black pepper |
1/8 teaspoon salt |
1/2 cup dry white wine |
2 teaspoons cornstarch |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh parsley |
1/2 cup (2 ounces) crumbled goat cheese |
thyme sprigs (optional) |
Directions:
1. Combine 1 1/2 cups broth and 1 cup water in a medium saucepan; bring to a boil over high heat. Gradually add polenta, stirring with a whisk. Reduce heat to low; cook 5 minutes or until very thick, stirring constantly. Stir in Parmesan cheese. Spoon polenta into an 8-inch square baking dish coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
2. Cut polenta into 4 squares. Cut each square in half diagonally to form triangles.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of polenta triangles; cook 4 minutes on each side or until golden. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining polenta.
4. Heat remaining 1/2 teaspoon oil in pan over medium-high heat. Add mushrooms and next 3 ingredients; sauté 3 minutes or until golden brown. Combine remaining 1 1/2 cups broth, wine, and cornstarch; stir until well blended. Add broth mixture, thyme, and parsley to mushroom mixture; bring to a boil, and cook 7 minutes or until slightly thick, stirring constantly. Spoon sauce over polenta; sprinkle with goat cheese. Garnish with thyme sprigs, if desired.
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