Polenta Triangles With Goat Cheese And Wild Mushrooms Recipe

Name: Polenta Triangles With Goat Cheese And Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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; saute 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.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups fat-free, less-sodium chicken broth, divided, 1 cup water, 1 cup instant dry polenta, 1 cup grated Parmesan cheese, and more.

Yes, Polenta Triangles With Goat Cheese And Wild Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta Triangles With Goat Cheese And Wild Mushrooms

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