{Portabello Mushrooms over Cheesy Polenta}based on this recipe
1/4 C polenta
1 C chicken broth
1 oz shredded monteray jack cheese
1 portabello mushroom cap, cubed
1 tsp olive oil
2 Tbsp chopped shallot
pinch of thyme
salt and pepper
Bring chicken stock to a boil, and stir in polenta. When polenta is finished cooking stir in shredded cheese.
Saute portabello in olive oil and thyme. Add shallots for last 2 minutes of cooking. Season with salt and pepper. Serve over warm polenta.
serves 1
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