Ingredients
- 2 tablespoons olive oil
- 400g flat mushrooms, thickly sliced
- 200g Swiss brown mushrooms, quartered
- 2 tablespoons red wine vinegar
- 2 cups milk
- 1 cup instant polenta
- 1/3 cup grated parmesan cheese
- 1/2 cup chopped fresh flat-leaf parsley leaves
Method
- Step 1Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the mushrooms. Cook, stirring occasionally, for 5 minutes or until tender. Transfer to a bowl. Repeat with remaining oil and mushrooms. Return mushrooms to pan. Add vinegar. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until liquid has almost evaporated.
- Step 2Meanwhile, combine milk and 2 cups cold water in a saucepan. Bring to the boil over medium-high heat. Gradually pour in polenta, stirring constantly. Reduce heat to medium-low. Whisk polenta for 2 minutes or until thickened. Remove from heat. Using a wooden spoon, stir for 1 minute. Stir in parmesan. Divide polenta between bowls. Top with mushrooms and parsley. Season with pepper. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1420 kj
Energy
17g
Fat Total
6g
Saturated Fat
4g
Fibre
15g
Protein
23mg
Cholesterol
169.73mg
Sodium
9g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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