Wednesday, January 23, 2013

[MC-AllEthnic-Recipes] Polenta with Pan-Seared Mushrooms and Tomatoes - 8 pts plus

 

                      
* Exported from MasterCook *

              Polenta with Pan-Seared Mushrooms and Tomatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2           cups  water
  1                cup  medium-ground yellow cornmeal
                        salt
     1/4           cup  plain unsweetened soy milk
  2        Tablespoons  vegan margarine
  2        Tablespoons  olive oil
  8             ounces  white mushrooms -- sliced
  2             cloves  garlic -- minced
  1           teaspoon  dried savory
  1           teaspoon  dried basil
                        black pepper
     1/4           cup  dry white wine
  20            ounces  canned Italian-style diced tomatoes -- drained

In a large saucepan, bring the water to boil over high heat. Reduce heat
to a simmer and add the cornmeal and salt to taste, stirring constantly.
Cook, stirring, until thick, about 20 minutes. During the last 5 minutes
of cooking, stir in the soy milk and margarine. Keep warm.

While the polenta is cooking, heat 1 Tablespoon of the oil in a large
skillet over medium-high heat. Add the mushrooms and sear on both sides.
Reduce the heat to medium, and add the garlic, savory, basil, and salt and
pepper to taste. Stir in the wine, then add the tomatoes and simmer to
heat through and blend the flavors, about 10 mintues. Taste and adjust the
seasonings, if necessary, and keep warm.


To serve, spoon the polenta into shallow bowls and top with the
mushroom-tomato mixture. Serve hot.

Makes 4 servings

AuthorNote: Polenta is the quintessential peasant food of Italy. It is
delicious, filling, and economical. When I was a child, my mother served
it "family style" - spread on a large bread board the size of the kitchen
table and ate from the communal board. This recipe is served in a less
rustic manner, but is no less delicious.

Cornmeal for polenta comes in different grinds. They all require slightly
different amounts of water and cooking times. If you have something other
than medium-ground polenta cornmeal, simply follow your package
directions.

Cuisine:
  "Italian"
Source:
  "Vegan on the Cheap by Robin Robertson, 2010"
S(Formatted by Chupa Babi):
  "Jan 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 310 Calories; 14g Fat (40.6%
calories from fat); 6g Protein; 39g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 390mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : Less than $1.50 per serving.

Nutr. Assoc. : 0 435 0 5062 4099 0 4204 0 0 0 0 0 0

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