Peppery Polenta with Wild Mushrooms
This rich-tasting, cheesy, yet low-fat dish can be made with regular as well as coarse cornmeal; just don't use fine cornmeal, or the polenta will be gluey. Satisfying Vegetarian Recipes
The sauce can be refrigerated for up to 2 days. Thin with a little vegetable stock before rewarming.
Coarse cornmeal is available at specialty food stores.
One Serving Calories 457 kcal, Protein 15 gm, Carbohydrate 81 gm, Cholesterol 8 mg, Total Fat 9.6 gm, Saturated Fat 1.3 gm
The deeper flavors of the polenta with wild mushrooms call for a medium-bodied red, such as an Italian Chianti Classico.