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Ingredients
1
1/2 cups water
1/4 tsp salt
2 1/2 ounces uncooked instant polenta
(quick-cooking yellow cornmeal)
2 tsp margarine, divided
1 tbsp whipped butter
1/4 cup thinly sliced shiitake or white
mushrooms
1 1/2 tsp finely chopped shallot or onion
1 tbsp all-purpose flour
1/2 cup low-fat (2% milk fat)
1/4 cup canned ready-to-serve chicken
broth
Dash pepper
2 tsp grated Parmesan cheese
Method
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Spray 7-inch flameproof pie plate with
nonstick cooking spray; set aside.
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In 1 1/2-quart saucepan combine water
and salt and cook over high heat until mixture comes to a full boil;
stirring constantly with a wooden spoon, add polenta in a steady
steam.
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Stir in 1 tsp margarine.
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Reduce heat to medium-high and cook,
stirring constantly, until water is absorbed, about 4 minutes.
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Pour polenta into prepared pie plate;
set aside.
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In 1-quart saucepan melt remaining
teaspoon margarine and the butter; add mushrooms and shallot (or
onion) and saute over medium heat until mushrooms are softened, about
3 minutes.
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Sprinkle flour over mushroom mixture
and stir quickly to combine; cook, stirring constantly for 1 minute.
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Using a wire whisk, gradually stir in
milk and broth; cook over high heat, stirring constantly, until
mixture comes to a boil and is thickened, about 1 minute.
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Stir in pepper.
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Pour over mushroom mixture over polenta
in pie plate; sprinkle with Parmesan cheese.
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Broil until cheese is golden, about 1
minute.
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