Mushroom Polenta

Name: Mushroom Polenta
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) butter; 8 oz (227 g) white mushrooms or Crimini (brown) mushrooms halved and finely chopped; 1 leek white part only; halved and finely chopped; 2 tsp (10 mL) fresh thyme or fresh parsley; 2 cups (500 mL) Milk; 1/2 cup (125 mL) fine cornmeal; 1/2 cup (125 mL) Parmesan finely grated; 1/4 cup (60 mL) dried tomatoes in oil drained and finely diced; Salt and pepper to taste

Our dietitians' favourite

Delicious with veal or braised beef.

Prep: 15 min
Cooking: 20 min

Yields 4 servings

Ingredients

1 tbsp (15 mL) butter
8 oz (227 g) white mushrooms or Crimini (brown) mushrooms halved and finely chopped
1 leek white part only, halved and finely chopped
2 tsp (10 mL) fresh thyme or fresh parsley
2 cups (500 mL) Milk
1/2 cup (125 mL) fine cornmeal
1/2 cup (125 mL) Parmesan finely grated
1/4 cup (60 mL) dried tomatoes in oil drained and finely diced
Salt and pepper to taste

READY FOR REWARDS?

Preparation

In a large skillet, heat butter at medium-high, sauté mushrooms, leek and thyme 6 minutes. Season with salt and pepper and set aside.

In a heavy saucepan, bring milk to a boil at medium-high heat. Sprinkle cornmeal over and whisk in gradually. Reduce heat to medium low while continuing to stir with a wooden spoon for 5 minutes. Add mushrooms, 1/3 cup (80 mL) Parmesan, dried tomatoes and mix well.

Spoon onto plate or divide into 3/4 (180 mL) ramekins. Sprinkle with remaining Parmesan.