Wednesday, May 12, 2010

Polenta & Portabellos

{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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