Creamy Corn Grits (Polenta) with Mushrooms, Chickpeas & Olives
Divided into 4 Servings
Calories 408 (22% from fat)
Fat 10 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 15 mg.
Sodium 694 mg.
Carb. 62 gram
Fiber 9 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 17 gram
Divided into 6 Servings
Calories 272 (22% from fat)
Fat 6.6 gram
Saturated Fat 2.3 gram
Trans Fat 0 gram
Cholesterol 10 mg.
Sodium 462 mg.
Carb. 41 gram
Fiber 6 gram
Sugar 4.5 gram
Sugar Alcohol 0 gram
Protein 12 gram
Ingredients
1 Tbsp. extra virgin olive oil
12 ounces (about 4 cups) sliced wild mushrooms
3 tsp. garlic, minced
1 large red onion (2 cups), vertically sliced
1 Tbsp. chopped fresh thyme
1/2 cup dry white wine
3 Tbsp. balsamic vinegar
1 cup vegetable broth
1/2 tsp. black pepper, ground
1/4 tsp. salt
12 black olives, pitted and coarsely chopped
1 can (14.5 oz.) reduced sodium chickpeas (garbanzo beans), rinsed and drained
Corn Grits (Polenta)
3 cups water
1/4 tsp. salt
1 cup ground yellow corn grits
1/2 cup grated parmesan cheese
3 Tbsp. coarsely chopped fresh flat-leaf parsley
This recipe came from the March 2015 issue of Cooking Light. Divide it into 6 servings and it's a perfect starter for a light main course. Divide it into 4 servings and it makes a delicious light meal. The combination of tangy and salty had our tasting panel raving about it.
1. Heat a large non-stick frying pan over medium-high heat. Pour oil in the pan and swirl to coat. Add and mix together the mushrooms, garlic, onion and thyme. Stir frequently and sauté for about 8 minutes, until lightly browned.
2. Stir in the wine and vinegar and cook for 2 minutes, or until liquid is reduced by half. Then add the vegetable broth, pepper, salt, olives and chickpeas.
3. Bring everything to a boil, then reduce heat to medium and simmer for 6 more minutes, or until slightly thickened. When finished remove from heat and set aside.
4. Heat a medium sized non-stick pot over medium-high heat. Add 3 cups of water and salt, then bring to a boil.
5. Slowly whisk in the yellow corn grits. Reduce heat to low and cook for 30 minutes or until it gets thick and creamy, stirring frequently. When finished, stir in 1/4 cup of cheese.
6. Divide the cooked corn grits between 4 or 6 bowls and top evenly with the mushroom mixture. Sprinkle with the remaining cheese and parsley.
Yield: 4 or 6 Servings
You can freeze individual portions for easy re-heating later. For best results, don't freeze with the parsley, add that fresh when you re-heat later.
Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.
