Parmesan Polenta with Wild Mushrooms

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• No-stick cooking spray
• One 6.6-ounce package instant polenta
• 3 1/2 cups reduced-sodium chicken broth
• 3 cloves garlic, thinly sliced
• 1/3 cup coarsely grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 medium-size red bell pepper, cut into strips
• 1 small onion, thinly sliced
• 1 1/2 pounds assorted wild mushrooms, cleaned and cut
• 1 tablespoon all-purpose flour
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup dry sherry or additional chicken broth
• 1/4 cup snipped fresh chives

Instructions:

1. Spray 9-inch square baking pan with no-stick cooking spray.
2. Prepare polenta according to package directions, using 3 1/2 cups chicken broth and 3 cloves garlic. Remove from heat; stir in 1/4 cup mozzarella, Parmesan, salt, and pepper.
3. Pour polenta into pan, sprinkle with remaining mozzarella. Let stand until firm.
4. Heat oil in skillet over medium-high heat; add bell pepper, onion, and 3 cloves garlic; cook 1 to 2 minutes. Add mushrooms; cook 3 to 4 minutes.
5. Stir in flour; stir in 3/4 cup broth and sherry. Bring to boil. Cook 2 minutes until sauce is slightly thickened. Remove from heat; stir in chives, salt, and pepper.
6. Cut polenta into squares, then crosswise into triangles; spoon mushrooms over to serve.