Ingredients

1 cup med grind yellow corn meal

750ml chicken or vegetable broth

2 tbsp parmesan cheese, grated

Sauce:

1 1/2 cup chopped button mushrooms

2 cup Cookin’ Greens Athlete’s Mix

2 cloves garlic, chopped

Salt & pepper to taste

EVOO

Method:

Stir the corn meal into the broth while the broth is cold. Place pot on burner and turn onto high heat. Continue stirring until broth almost comes to a boil.  Meanwhile place another pot slightly bigger than the polenta pot on another burner.  Fill with 1-2″ of water, bring water to a boil.

When the polenta starts to thicken place it inside the larger boiling pot of water creating a  double boiler. Immediately turn the heat to a simmer on the bottom boiler.  Cover the top pot to hold in steam and continue cooking stirring occasionally for 30-40min.   This double boiler method prevents any lumps from occurring. Taste for seasoning and add cheese. Stir and keep warm until ready to serve

Sauce:

Drizzle 2 tbsp oil into a preheated med. skillet and drop in mushrooms.  Sprinkle salt and pepper, to taste. This begins to let mushrooms expel moisture creating a sauce.  Add garlic  cook for 1 min on med. heat to golden.  Add mixed greens and raise the heat to med. high (#6).  Stir while cooking until some moisture evaporates 5-10min.  Turn off heat when greens are cooked tender and there is some moisture still in the pan to top the polenta.  If it dries out add a small amount of wine, broth or water.

Spoon out a cup of polenta onto a plate and top with sauce.

Serves 3-4 people side dish or 2 as a main

Enjoy with love

Recipe Submitted by Marisa Raponi Tasty Delights