Servings: 6 (click to scale)
Ingredients
- 2 1/2 cup water
- 3/4 ounces dried mushrooms
- 1 cup skim milk
- 5 1/2 ounces polenta yellow cornmeal
- 1 Tbsp shredded Parmesan cheese
- 1 1/2 tsp fresh thyme de-stemmed and minced
- cooking spray
- 1 tsp extra virgin olive oil
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Instructions
- Heat water to a simmer and pour over the dried mushrooms. Let soak for 15 minutes. Remove mushrooms from water, reserving the water. Using a fine strainer, strain the mushroom infused water into a heavy sauce pot. Add milk and polenta.
- Bring to a simmer, stirring often to combine and to prevent sticking as the polenta thickens. Cook slowly for about 25 minutes until the polenta is no longer grainy. Note that 'coarse ground polenta' will take longer to cook than 'fine grind polenta' but the coarse ground is the preferred type to use.
- Stir in chopped mushrooms, thyme and parmesan cheese.
- Spray 9×13 inch pan with cooking spray. Pour polenta into the pan and spread evenly. You can spray the back of your spatula with cooking spray to avoid sticking. Allow polenta to cool and solidify – 2-3 hours in refrigerator.
- Heat grill. While grill is heating, remove polenta from the refrigerator and slice into six pieces.
- Brush top of polenta squares with olive oil. Lightly spray clean grill with pan spray if needed. Grill both sides of polenta squares for 3 to 4 minutes per side or until heated all the way through.
Nutrition
Calories: 140kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 0.5g | Sodium: 65mg | Fiber: 1.5g | Sugar: 0.5g
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