1 cup med grind yellow corn meal
750ml chicken or vegetable broth
2 tbsp parmesan cheese, grated
1 1/2 cup chopped button mushrooms
2 cup Cookin’ Greens Athlete’s Mix
2 cloves garlic, chopped
Salt & pepper to taste
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
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