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Baked Polenta With Wild Mushrooms

DiabetesEveryDay's picture
A wonderful, diabetes-friendly dish by Meri Raffetto, RD and Roseanne Rust, MS, RD from their book "Glycemic Index Cookbook for Dummies"
Ingredients
  Polenta cake 1 Pound (6 slices)
  Extra virgin olive oil 1 Tablespoon
  Cremini mushroom 1⁄2 Cup (8 tbs), sliced
  Shitake mushrooms 1⁄2 Cup (8 tbs)
  Fresh parsley 2 Tablespoon, chopped
  Parmesan cheese 2 Tablespoon, grated
  Non stick cooking spray 1 Dash
  Vegetable cooking spray 1 Dash
Directions

GETTING READY
1. Preheat the oven to 400 degrees Fahrenheit.
2. Grease a cookie sheet with non-stick cooking spray. Set aside.

MAKING
3. On the cookie sheet, place the slices of polenta and brush with ½ a teaspoon of olive oil.
4. Bake the polenta slices in oven for 5 minutes.
5. Over medium high heat, heat a non-stick skillet with vegetable spray and sauté the mushrooms until they are nice and soft; approximately 5-6 minutes.
6. Add in the parsley and cook it a little bit more until it wilts and is fragrant.
7. Spoon the mushroom mixture evenly over the polenta slices.
8. Finish it with a sprinkle of parmesan cheese.
9. Bake it in the oven for another 5-10 minutes until the cheese softens.

SERVING
10. Serve Baked Polenta with Wild Mushrooms on the sides of pork, beef or fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Mushroom
Interest: 
Healthy
Restriction: 
Low Cholesterol, Low Sugar
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6

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