Ingredients for Blue Cheese Polenta With Balsamic Mushrooms Low Gi
- Chicken Stock
- Low Fat Milk
- Instant Polenta
- Blue Cheese
- Olive Oil
- Button Mushrooms
- Garlic Cloves
- Fresh Thyme
- 2 tablespoons balsamic glaze
- Rocket
- Salt And Pepper
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How to Make Blue Cheese Polenta With Balsamic Mushrooms Low Gi
- In a medium saucepan, combine 4 cups of vegetable stock and 1 cup of milk.
- Bring the stock and milk mixture to a boil over high heat.
- Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps, until a smooth, thick consistency is reached.
- Reduce the heat to medium-low and continue to cook, stirring frequently, for 5-7 minutes, or until the polenta is thick and creamy.
- Remove from heat and stir in 1/2 cup of crumbled gorgonzola or blue cheese. Season generously with salt and freshly ground black pepper.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 8 ounces of sliced mushrooms and cook for 5-7 minutes, or until they are golden brown and tender.
- Add 2 cloves of minced garlic and 1 teaspoon of fresh thyme leaves to the skillet. Cook for 30 seconds, or until fragrant.
- Stir in 2 tablespoons of balsamic glaze and cook for 1-2 minutes, or until heated through.
- Divide the polenta among serving plates.
- Top each serving with the balsamic mushroom mixture and garnish with a handful of fresh arugula (rocket).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
16g
Fat
11g
Carbs
2g
