Soft polenta with pecorino and mushrooms
Reduced sodium canned chicken broth
Whole-grain yellow cornmeal
¼ tsp(s), or to taste
Extra virgin olive oil
4 leaf/leaves, 3 leaves left whole and 1 leaf finely chopped
8 oz, or assorted mushrooms, cut into 1/2-inch slices
1 clove(s), medium, minced
Grated Pecorino Romano cheese
- Stir together broth, cornmeal, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2-quart slow cooker. Cover and cook until polenta is thick and creamy, about 2 hours on Low, stirring about every 45 minutes to keep polenta lump free.
- About 10 minutes before cooking time is up, heat 1 teaspoon oil in medium heavy nonstick skillet over medium-high heat. Add sage leaves and cook, turning, until crisp, 30 seconds–1 minute. With tongs, transfer leaves to paper towel to drain; set aside.
- Add remaining 1 teaspoon oil to skillet; add mushrooms and cook, stirring, until mushrooms are softened and golden, about 5 minutes. Stir in garlic and cook, stirring, 30 seconds longer. Remove skillet from heat and stir in chopped sage and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove skillet from heat. Cover to keep warm.
- When polenta is done, stir in 2 tablespoons Romano. Spoon onto platter; top with mushrooms, fried sage leaves, remaining 1 tablespoon cheese, and grinding of pepper.
- Per serving: about 1 cup polenta with mushrooms): 219 Cal, 8 g Total Fat, 2 g Sat Fat, 960 mg Sod, 29 g Total Carb, 3 g Sugar, 4 g Fib, 9 g Prot.