Mushroom Ragoût With Polenta

Recipe Ingredients

1		Dried porcini mushrooms - (abt 1/2 oz)
1/2 cup	118ml	Boiling water
1		Vegetable broth - (14 oz)
1/2 cup	31g / 1.1oz	Yellow cornmeal
1 tablespoon	15ml	Olive oil
1/3 cup	78ml	Sliced shallots
		= (or chopped sweet onion)
1		Sliced mixed fresh exotic mushrooms - (4 oz)
		= (or sliced cremini mushrooms)
4		Garlic cloves - minced
1		Italian-style diced tomatoes - (14 1/2 oz) - undrained
1/4 teaspoon	1.3ml	Red pepper flakes
1/4 cup	36g / 1.3oz	Chopped fresh basil or parsley
1/2 cup	73g / 2.6oz	Grated fat-free Parmesan cheese

Recipe Instructions

Soak porcini mushrooms in boiling water 10 minutes.

Meanwhile, whisk together vegetable broth and cornmeal in large microwavable bowl. Cover with waxed paper; microwave at High 5 minutes. Whisk well; cook at High 3 to 4 minutes or until polenta is very thick. Whisk again; cover. Set aside.

Heat oil in large nonstick skillet over medium-high heat. Add shallots; cook and stir 3 minutes. Add fresh mushrooms and garlic; cook and stir 3 to 4 minutes. Add tomatoes and red pepper flakes.

Drain porcini mushrooms; add liquid to skillet. If mushrooms are large, cut into 1/2-inch pieces; add to skillet. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes or until slightly thickened. Stir in basil.

Spoon polenta onto 4 plates; top with mushroom mixture. Sprinkle with cheese.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 1/2 Meat, 2 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 184; Calories from Fat 25%; Total Fat 5g; Saturated Fat 1g; Protein 6g; Carbohydrates 30g; Cholesterol 0mg; Sodium 572mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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