Rosemary Mushrooms over Creamy Polenta
Dried Cherry-Almond Salad
Ingredients
- 2 cups water
- ⅛ tsp salt
- ½ cup instant polenta
- ¼ cup heavy cream
- ¼ tsp pepper
- 1 (8-oz) pkg sliced mushrooms
- 2 tsp olive oil
- 2 tsp minced garlic
- ¼ tsp dried crushed rosemary
- ⅓ cup vegetable broth
- ½ (4-oz) pkg crumbled goat cheese
Instructions
- Bring water and salt to a boil in a saucepan over medium-high heat; gradually whisk in polenta.
- Reduce heat to medium-low; simmer 5 to 10 minutes or until polenta is thickened, stirring occasionally. Stir in cream and pepper; cook until thickened.
- Meanwhile, cook mushrooms in hot oil in a large skillet over medium-high heat 6 minutes or until lightly browned. Add garlic and rosemary; cook 2 minutes or until garlic is fragrant.
- Add broth, and cook until thickened. Serve mushroom mixture over polenta. Sprinkle with cheese.
Side Dish Ingredients
- 2 cups mixed greens
- 3 Tbsp sliced almonds
- 3 Tbsp dried cherries (or use dried cranberries)
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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