1 1/3 cups yellow cornmeal
1/2 teaspoon salt
4 cups water
1 tablespoon olive oil
2 garlic cloves minced
2 thyme sprigs
1 rosemary sprig
6-1/2 cups thinly sliced shitake mushrooms, (about 1 lb.)
1 cup canned crushed tomatoes
1/3 cup dry white wine
3 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
3 tablespoons grated parmesan
Place cornmeal and 1/2 teaspoon salt in saucepan. Gradually add water stirring constantly with whisk. Bring to a boil, reduce heat to medium and cook 15 minutes stirring frequently. Spoon into 8-1/2 x 4-1/2 inch loaf pan coated with cooking spray. Press plastic wrap onto surface. Chill 2 hours until firm. Heat oil in skillet. Add garlic, thyme sprigs, rosemary sprig. Cook 3 minutes until garlic begins to brown. Stir in mushrooms and next 5 ingredients. Bring to a boil. cover, reduce heat and simmer 15 minutes. Discard thyme and rosemary. Add parsley, cook uncovered 5 minutes. Sauté polenta in frying pan coated with cooking spray until golden (or spray with cooking spray and bake in hot oven until golden and crisp on outside). Serve with mushroom sauce.
Makes 4 servings.
Calories…..234…..Fat…..5 g…..Carbs…..40 g…..Fiber…..1 g……Sodium…..467 mg.