- 4
Ingredients
- 1 tsp. olive oil
- 2 large onions, thinly sliced
- 1/4 cup reduced-sodium vegetable broth or water
- 3 cups sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1/2 cup chopped fresh parsley
- 5 cups water
- 1 1/4 cups quick-cooking polenta
- 1/2 cup shredded reduced-fat Cheddar cheese
- 2 Tbsp. grated Parmesan cheese
Preparation
Step 1
Lightly coat a Dutch oven with no-stick spray. Add the oil and place over medium-high heat. When the oil is hot, add the onions and broth or water.
Reduce the heat to medium-low. Cover and cook, stirring frequently, for 15 minutes, or until the onions are very soft.
Add the mushrooms and garlic. Raise the heat to medium. Cook, stirring frequently, for 10 minutes , or until the onions are golden and the mushrooms are lightly browned.
Add the vinegar and parsley; cook for 1 minute, or until the liquid is reduced by half.
Bring the water to a boil in a medium saucepan. Gradually whisk to the polenta. Cook, stirring, for 5 minutes, or until the water is absorbed. Add the Cheddar and Parmesan and stir well.
Serve the polenta topped with the onion and mushroom mixture.
Calories per serving: 263