Creamy Polenta (Grits) with Sauteed Mushrooms and Onions
Adapted from Cooking Light.
Servings 4
Calories 354kcal
Equipment
- 12-inch skillet
- 4-quart nonstick pot with lid
- 4 gratin dishes
Ingredients
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms (sliced)
- 1 large yellow onion (sliced)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon minced fresh oregano
- 3 cloves garlic (chopped)
- ⅓ cup vegetable broth
- 2 teaspoons fresh lemon juice
- ⅛ teaspoon fresh ground pepper
POLENTA
- 2 cups lowfat milk
- 1½ cups vegetable broth
- ¾ cup instant or quick polenta (grits)
- 1 cup shredded Parmesan cheese
- ¼ teaspoon kosher salt
Instructions
- Warm the olive oil in the large skillet over high heat. Sauté the onions until soft, about 4 minutes, then add the mushrooms and sauté until soft, about 4 to 6 minutes. Stir in the thyme leave, oregano, garlic, and vegetable broth. Keep warm.
- In the 4-quart pot, bring the milk and vegetable broth to a boil. Stir in the polenta and cook while stirring until the polenta absorbs the liquid, about 4 minutes. Stir in half of the Parmesan and the kosher salt.
- Preheat the broiler. Divide the polenta among the gratin bowls and sprinkle the remaining Parmesan on top. Broil until the cheese melts and browns, about 5 to 6 minutes. Top each bowl with mushroom mixture and serve hot.
Nutrition
Calories: 354kcal | Carbohydrates: 38g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 1034mg | Potassium: 544mg | Fiber: 1g | Sugar: 10g | Vitamin A: 744IU | Vitamin C: 5mg | Calcium: 468mg | Iron: 1mg