Polenta with Sauteed Mushrooms - Kraft Recipes Top
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Polenta with Sauteed Mushrooms

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  • 1. In a 2-quart microwavable bowl, mix the broth, cornmeal, and salt with 2 cups of water. Cover with wax paper; cook on high until the cornmeal begins to thicken, about 7 minutes; whisk until smooth. Cook on high until all the liquid is absorbed, about 5 minutes longer. Add the cheese and pepper; stir until the cheese melts into the cornmeal mixture.
  • 2. Meanwhile, in a large nonstick skillet, heat the oil. Sautee the mushrooms and onions until tender, about 8 minutes.
  • 3. Serve the polenta topped with vegetables.


Smoked mozzarella is best with this dish, if you can't find try using Gouda or Jarlsberg cheese. Weight Watchers - 7 points

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