Polenta with Wild Mushrooms
 
Prep time
Cook time
Total time
 
This flavorful dish can be enjoyed as a small plate or as a meatless main.
Author:
Recipe type: Appetiser
Cuisine: Italian
Serves: 12 slices
Ingredients
  • 2 tablespoons + 1 tablespoon olive oil, divided
  • ⅔ cup canned vegetable broth
  • 1 pound mixed mushrooms (see note below)
  • ¼ cup dry marsala wine
  • 1 tablespoon minced garlic
  • 2 green onions, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1 pound cooked polenta, cut into 12 slices
Instructions
  1. Preheat your broiler.
  2. Heat the 2 tablespoons oil in a large heavy skillet over medium heat. Add the mushrooms and garlic, and sauté until the mushrooms soften, about 6 minutes.
  3. Add the broth, Marcela, and green onion, and simmer stirring occasionally to scrape up the brown bites, for about 5 minutes, or until the liquid is reduced by half. Season with salt and pepper.
  4. Arrange the polenta on a baking sheet. Brush both sides of the polenta with the remaining 1 tablespoon oil. Broil the polenta until golden, about 3 minutes per side.
  5. Transfer the polenta to a serving plate. Spoon the mushroom and sauce over the polenta slices to serve.
Notes
Mixed Mushrooms: A combination of button mushrooms along with crimini, Portobello, oyster or steamed shitake is great.
Nutrition Information
Serving size: 1 slice Calories: 75 Fat: 3.7g Saturated fat: .5g Carbohydrates: 8.1g Sugar: 1.2g Sodium: 174mg Fiber: .9g Protein: 2.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/plant-based-polenta-wild-mushrooms