Wild Mushrooms on Polenta Rounds

By sz8jm9

POINTS® value - 2
Servings - 8
Serving Size - 2
Preparation Time - 25 min
Cooking Time - 18 min
Level of Difficulty – Easy
Category - Snacks

Ingredients

• 17 oz cooked cornmeal, in the form of a prepared polenta log, sliced into 16 rounds
• 2 sprays olive oil cooking spray
• 8 tsp grated Parmesan cheese, divided (Parmigiano Reggiano recommended)
• 2 tsp olive oil
• 1 1/4 pound mushroom(s), shiitake caps and Baby Bellas, sliced
• 2 tsp minced garlic
• 1 tsp rosemary, fresh, chopped
• 1/4 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 3 Tbsp 1/3 less-fat cream cheese
• 1/4 cup water
• 2 Tbsp parsley, fresh, chopped (for garnish)

Details

Servings 8
Preparation time 25mins
Cooking time 43mins

Preparation

Step 1

Preheat oven to 450ºF. Line a baking sheet with nonstick foil (for easy clean-up) or coat pan with cooking spray.

Arrange polenta on pan in a single layer. Lightly coat polenta with cooking spray and sprinkle each with 1/4 teaspoon of cheese; bake until cheese is lightly browned, about 15 to 18 minutes.
While polenta rounds bake, prepare mushroom topping. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, rosemary, salt and pepper; cook until fragrant, about 1 minute.

Stir cream cheese and water into skillet; cook over low heat until cream cheese melts and mixture looks creamy, about 2 to 3 minutes.

To assemble, place about 2 tablespoons of mushroom mixture onto each polenta round. Sprinkle each round with 1/4 teaspoon cheese; sprinkle with parsley to garnish. Yields 2 polenta rounds per serving.

Notes
You can make the polenta rounds and top them with the mushroom mixture a few hours before you plan to serve them. Just reheat them in a 350ºF oven for about 10 minutes. Then create a festive serving platter garnish using rosemary sprigs and some fresh or dried cranberries.