Creamy polenta & mushroom bowls
PersonalPoints™ per serving
Try this classic combination for an easy Italian-inspired dinner. Creamy, Parmesan-enriched polenta is topped with hearty roasted mushrooms for the ultimate comfort food meal. For sharper flavor, try using pecorino Romano in place of Parmesan. You can look for the recipe for the Savory Mushrooms on the WW website. It makes a big batch, enough for this recipe and to have extra to stir into a batch of steamed rice or to fold into an omelet. If you'd like, you can make half a batch of the mushrooms and you will have just the right amount for this recipe.
Uncooked instant polenta
Grated Parmesan cheese
1 oz, shaved (1⁄4 cup)
- In a medium saucepan, combine water, milk, salt, and pepper. Bring to a boil over medium-high heat. Gradually whisk in polenta; reduce heat and simmer until thick, about 3 minutes. Remove from heat and stir in grated Parmesan.
- In a medium skillet over medium-high heat, warm mushrooms for about 1 minute. Into each of 4 bowls, spoon ¾ cup polenta; top each with ½ cup mushrooms, 1 tbsp shaved Parmesan, and 1 tsp thyme.
- Serving size: 1 bowl