3 large Portobello mushrooms, sliced
1 ½ teaspoons olive oil
2 teaspoons balsamic vinegar
? teaspoon salt
1 quart nonfat vegetable broth, low sodium
¼ teaspoon salt
1 cup instant polenta
Preparation
Step 1- In a nonstick skillet heat the olive oil, then add the sliced mushrooms and salt. About 5 minutes later after the mushrooms have softened add the balsamic vinegar. Continue to cook till done. Set aside and keep warm.
Step 2- Heat the nonfat vegetable broth, and when it starts to simmer add the salt and instant polenta. Stir continuously until thickened and it pulls away from the sides of the pot. This should take about 5 minutes for it to be done.
Step 3- Serve: Put into warmed bowls the polenta and top with the mushrooms.
Yield: 2 Servings
