Soft Polenta with Wild Mushroom Sauté

Soft Polenta with Wild Mushroom Sauté
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups water
  • 12 ounces wild mushrooms, sliced
  • 2 tablespoons butter
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons shredded fresh pecorino Romano cheese
  • 1 teaspoon finely chopped fresh sage
  • 2 tablespoons shaved fresh pecorino Romano cheese
  • + 49 more ingredients
    • 1 teaspoon finely chopped fresh sage
    • 2 cups water
    • 1 ½ cups thinly sliced leek
    • ¼ teaspoon salt, divided
    • 1 cup quick-cooking polenta
    • ¼ teaspoon freshly ground black pepper, divided
    • 2 cups water
    • 3 tablespoons dry sherry
    • 1 cup quick-cooking polenta
    • ¼ teaspoon salt, divided
    • 2 tablespoons shaved fresh pecorino Romano cheese
    • 2 tablespoons shredded fresh pecorino Romano cheese
    • ¼ teaspoon freshly ground black pepper, divided
    • 2 bay leaves
    • 2 cups water
    • 1 teaspoon finely chopped fresh sage
    • 12 ounces wild mushrooms, sliced
    • 1 cup quick-cooking polenta
    • 2 tablespoons butter
    • 2 bay leaves
    • 2 tablespoons finely chopped fresh flat-leaf parsley
    • 2 tablespoons finely chopped fresh flat-leaf parsley
    • 2 tablespoons shaved fresh pecorino Romano cheese
    • 3 tablespoons dry sherry
    • ¼ teaspoon freshly ground black pepper, divided
    • 12 ounces wild mushrooms, sliced
    • 2 tablespoons finely chopped fresh flat-leaf parsley
    • 12 ounces wild mushrooms, sliced
    • 2 tablespoons butter
    • 2 bay leaves
    • 2 bay leaves
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 3 tablespoons dry sherry
    • 3 tablespoons dry sherry
    • 1 cup quick-cooking polenta
    • 1 ½ cups thinly sliced leek
    • 2 tablespoons shredded fresh pecorino Romano cheese
    • ¼ teaspoon salt, divided
    • 2 tablespoons butter
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 2 tablespoons shredded fresh pecorino Romano cheese
    • 2 tablespoons finely chopped fresh flat-leaf parsley
    • 1 ½ cups thinly sliced leek
    • 1 ½ cups thinly sliced leek
    • 1 teaspoon finely chopped fresh sage
    • ¼ teaspoon salt, divided
    • 2 tablespoons shaved fresh pecorino Romano cheese
    • ¼ teaspoon freshly ground black pepper, divided

1. Melt butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Add mushrooms; cook 7 minutes or until moisture evaporates, stirring occasionally. Stir in parsley, sherry, sage, 1/8 teaspoon salt, and 1/8 teaspoon pepper; cook 1...

View full recipe at My Recipes

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