Soft Polenta with pecorino and mushrooms

6
6
6
Smartpoints value per serving
Total Time
2 hr 5 min
Prep
5 min
Cook
2 hr
Serves
2
Difficulty
Easy
Polenta firms up as it stands, so serve it as soon as it’s ready. You can also loosen it by whisking in some warm broth or water until it’s creamy and smooth again. Crispy sage leaves are the perfect garnish for this dish.

Ingredients

reduced sodium canned chicken broth

2 cup(s)

whole-grain yellow cornmeal

½ cup(s)

kosher salt

¼ tsp, or to taste

black pepper

¼ tsp

extra virgin olive oil

2 tsp

fresh sage

4 leaf/leaves, 3 leaves left whole and 1 leaf finely chopped

cremini mushroom(s)

8 oz, or assorted mushrooms, cut into 1/2-inch slices

garlic clove(s)

1 medium clove(s), minced

grated Pecorino Romano cheese

3 Tbsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Per serving: about 1 cup polenta with mushrooms

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