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Fresh new ideas while on the Cycle Diet. Gluten Free recipes and substitution suggestions are indicated. Open to the public.
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TOPIC: Mushroom Spinach Polenta

Mushroom Spinach Polenta 03 Sep 2009 20:25 #4616

  • Debra
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This recipe is adapted from the Moosewood Restaurant Low-Fat Favorites

Mushroom/Spinach Polenta
  • 3 cups water
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 3 teaspoons Extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large garlic clove, minced or pressed
  • 3 cups thinly sliced mushrooms
  • 4 cups spinach or Swiss chard leaves, lightly packed
  • dashes of salt and ground black pepper
  • 1/2 cup freshly grated Parmesan cheese, or Non-dairy Rice or Nut Cheese
[/*]
Preheat oven to 400 degrees

Bring 2 cups of water to a boil in medium saucepan. While the water heats, stir the remaining cup of water into the cornmeal. When the water boils, whisks the wet cornmeal into it. Add the salt and 1 teaspoon of the oil, cover, and simmer on very low heat for 20 to 25 minutes, stirring often to prevent sticking and lumping.

Remove from heat. Prepare a 7x12 inch nonreactive baking dish (Pyrex) with cooking spray or a very light coating of oil. Spread the polenta evenly over the bottom of the baking dish and set aside.

Warm the remaining 2 teaspoons of oil in a large, preferably nonstick skillet. Add the onions and garlic and saute on medium heat until onions are soft. Add mushrooms and cook until tender about 5 min. Stir in the Spinach or Swiss chard, sprinkle with salt and pepper and cook. stir often for 2-3 min.

Spread the sauteed vegetables evenly over the polenta and top with the Parmesan. Bake for 20-25 minutes. cool for 10 min. before cutting.

 

 

Mushroom Spinach Polenta 04 Feb 2011 17:57 #4617

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making this again today.
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