Polenta with Browned Butter and Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use old-fashioned coarse-ground polenta for this recipe, or follow the package directions for the quick-cooking variety. Nutty browned butter adds to the earthy flavor of this mushroom sauce. Ingredients:
4 cups water |
1/2 teaspoon salt |
1 cup dry polenta |
3 tablespoons butter, divided |
1/4 cup finely chopped shallots |
1 (8-ounce) package presliced cremini mushrooms |
1 1/2 cups fat-free, less-sodium chicken broth |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons cornstarch |
2 tablespoons finely chopped fresh chives |
chopped fresh chives (optional) |
Directions:
1. Combine 4 cups water and salt in a large saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 8 minutes or until thick, stirring frequently. Remove from heat. Add 1 tablespoon butter; stir until butter melts. Keep warm.
2. Melt remaining 2 tablespoons butter in a large skillet over medium heat; cook 3 minutes or until lightly browned, stirring occasionally. Add chopped shallots to pan, and cook 2 minutes or until browned, stirring frequently. Add cremini mushrooms to pan; cook 4 minutes or until lightly browned, stirring frequently. Combine chicken broth, juice, and cornstarch in a small bowl, stirring until smooth. Stir broth mixture into mushroom mixture, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat, and stir in 2 tablespoons chives.
3. Place about 1/3 cup polenta in each of 8 bowls; top each serving with about 1/4 cup mushroom mixture. Sprinkle each serving with chopped fresh chives, if desired.
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