Savory Polenta with Roasted Balsamic Mushrooms & Tomatoes

Easy enough for a weeknight, but sophisticated enough for entertaining, this combination of creamy and comforting polenta, earthy mushrooms, succulent tomatoes, and tangy goat cheese is a hit, no matter the occasion.

Ingredients

  • 1/2 cup Polenta – or coarsely ground corn meal
  • 3 cup Water
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper, ground
  • 1 Garlic, clove – minced
  • 1/4 cup Parmesan Cheese – freshly grated
  • 4 Portobello Mushroom, fresh – baby, halved
  • 1/2 cup Cherry Tomatoes – halved
  • 1 tbsp Olive Oil
  • 1 tbsp Vinegar, balsamic
  • 1/8 tsp Salt – or to taste
  • 1/8 tsp Black Pepper, ground – or to taste
  • 2 tbsp Goat Cheese – optional

Directions

1

Preheat the oven to 400°F.

2

Combine polenta, water, salt, black pepper, garlic, and parmesan in the Cooking Pot and stir together. Close the lid, select the WHITE RICE setting.

3

While the polenta cooks, line a baking sheet with parchment paper. Spread mushrooms and tomatoes on the sheet and toss with olive oil, balsamic vinegar, and salt and pepper. Roast for 12 minutes.

4

Once the EveryGrain™ Cooker completes the cooking program, allow the polenta to sit for 10 minutes before opening the lid to ensure it absorbs all of the liquid.

5

Spoon polenta into a serving platter and top with roasted vegetables and optional goat cheese. Drizzle with olive oil and sprinkle with crushed pepper flakes before serving.

Nutritional information

Recipe: Savory Polenta with Roasted Balsamic Mushrooms & Tomatoes

Serving in this recipe: 4

Calories: 185
Total Fat: 9 g 13.8%
Saturated Fat: 3.7 g 18.6%
Cholesterol: 14.8 mg 4.9%
Sodium: 391.1 mg 16.3%
Total Carbs: 18.4 g 6.1%
Dietary Fiber: 2.6 g 10.2%
Sugar: 3.7 g  
Protein: 8 g 15.9%
Vitamin A: 4.7% Vitamin C: 2.6%
Calcium: 16% Iron: 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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