Polenta two ways – Creamy and Grilled

🧂 Ingredients

• 1 16 oz. Tube precooked polenta

  Fat Free & Gluten Free
• 3 tbsp of Butter
• ½ cup of Milk or cream
• Salt & Pepper to taste
• ½ cup Parmesan cheese
• 1 16 oz. Tube pre-cooked Polenta

  Fat Free & Gluten Free
• 1 cup sliced Mushrooms
• 2 tbsp of Butter
• ½ cup white wine
• Salt & Pepper to taste
• ½ cup Olive oil

  for basting
• Fresh Rosemary as garnish
• Hot Grill & Basting brush

Instructions

• 1 Place the unopened tube of Polenta in a pot of boiling water. and boil for 5-7
  minutes
• 2 Remove the tube, dump the boiling water out, and return the tube of polenta to
  the pot
• 3 Using a sharp knife, cut the tube in half and squeeze the polenta into the empty
  pan
• 4 Add butter, cream, salt & pepper, and cheese and stir to blend
• 5 Polenta will be ready after 1-2 minutes of stirring
• 6 Slice the precooked tube into ½ inch slices, about 9 per tube.
• 7 Heat butter in a pan and sauté mushrooms for 2-3 minutes
• 8 Add salt and pepper as desired
• 9 As mushrooms darken, add wine to deglaze the pan
• 10 Add 1 more tablespoon of butter to the mushrooms
• 11 Preheat your grill
• 12 Use Basting Brush on sliced rounds of polenta with olive oil and grill on both
  sides for 3-4 minutes on each side.
• 13 Remove from grill, and top with sautéed mushrooms and fresh rosemary

Nutrition Info