28 Aug Polenta with Balsamic Glazed Portobello Mushrooms
Posted at 21:49h in 1 Comment
Polenta with Balsamic Glazed Portobello Mushrooms
By: Gail Watson, Contributing Blogger
- Serves: 4
- Serving size: 1 plate
- Calories: 191
- Fat: 9 grams
- Saturated fat: 3 grams
- Trans fat: 0 grams
- Carbohydrates: 21 grams
- Sugar: 6 grams
- Sodium: 539 milligrams
- Fiber: 2 grams
- Protein: 9 grams
- Cholesterol: 0 milligrams
These oversized mushrooms are very low in calories, and their shape and dense consistency make a perfect alternative to meat. Marinated and grilled, portobello mushrooms can be used in place of a patty in a burger. Here we paired them with creamy polenta and a flavorful balsamic vinegar sauce.
- 4 portobello mushrooms, approximately 3 inches in diameter
- ½ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 clove garlic, sliced
- 4 cups water
- ½ teaspoon salt
- 1 cup quick cooking polenta
- ½ cup 99% fat free low sodium vegetable or chicken broth
- 1 cup reduced fat milk, 2%
- ½ cup crumbled blue cheese
- Clean mushrooms with a dry cloth and remove stems. Set aside.
- In a large bowl, combine vinegar, oil and garlic. Gently toss mushrooms in vinegar sauce, turning to coat, and set aside to marinate for 20 minutes. Preheat broiler.
- For the polenta: In a medium saucepan add the water and salt and bring to the boil. With a wooden spoon stir the boiling water while slowly pouring in the polenta in a steady stream. Turn the heat to low and cook for 5 minutes, continuously stirring. Set aside.
- For the mushrooms: Line a baking sheet with aluminum foil and place the mushroom bottom side up, reserving the marinade. Broil for approximately 4 minutes, until the edges have browned and the mushrooms start to release juices. Remove from the oven.
- For the sauce: Place the reserved marinade in a small saucepan along with any juices captured in the mushroom caps. Add the chicken broth and bring the sauce to a boil. Cook for about 4 minutes until slightly thickened.
- To serve: When ready to serve, heat polenta over low a flame and add the milk. Stir until warmed through and smooth. The polenta should have a creamy consistency. Divide polenta evenly between 4 plates and sprinkle each with 2 tablespoons of blue cheese. Place a portobello mushroom cap on top, and spoon sauce over each mushroom. Serve immediately.
- To make the meal complete, serve with a side of vegetables or a mixed green salad.