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Polenta with Mushrooms from The Hot Plate


Posted by : Amanda Garbutt, Mon, Jan 21 2013

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Dinner, for me, can be the most stressful part of the day. Since I am busy at work all day, it is hard to come home and make a healthy and tasty dinner. I find myself just making whatever is easiest, but not always the best for me.

Making dinner shouldn’t be stressful and it should be healthy, so you don’t ruin all that hard work of eating right all day. I knew the easiest and most healthy thing to make was my polenta with mushrooms. I can’t believe I had forgotten about it all that time! It is the perfect solution for a healthy and delicious dinner.

One serving of this creamy dish is only 260 calories! You also get 3.2 grams of fiber and 8.7 grams of protein. To me, the best meal is one where you get fiber and protein. It also doesn't hurt when it is low in calories.

Calories per serving: 260, Fat 8.4 grams, Sodium 791 mg, Carbs 35.5 grams, Fiber 3.2 grams, Sugar 2.2 grams, Protein 8.7 grams

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves 4


2 tablespoons butter, melted
1 cup uncooked quick cooking polenta
3 cups water
½ cup skim milk
¼ cup freshly grated Parmesan cheese, additional for garnish
1 cup Oyster mushrooms (about 8), halved lengthwise
1 garlic clove, minced
Pinch chili flakes
2 tablespoons balsamic vinegar
3 tablespoons seasoned breadcrumbs
salt and pepper
Freshly chopped parsley, for garnish
Cooking Spray

1. Preheat the oven to 425F. Line a baking sheet with tin foil. Lightly spray foil with cooking spray. In a bowl, toss mushrooms with garlic, chili, balsamic vinegar and salt and pepper. Arrange in a single layer on the baking sheet. Sprinkle with breadcrumbs. Drizzle 1 tablespoon of melted butter over the mushrooms. Bake for 15-20 minutes until tender and breadcrumbs are toasted.
2. Meanwhile, bring water to a boil in a large saucepan over high heat. Reduce heat to a simmer and slowly whisk in polenta. Whisk in salt and continue to whisk for 6-8 minutes until thickened. Remove from heat and whisk in remaining butter and cheese. Taste and adjust salt and pepper seasonings.
3. Divide polenta between two heated bowls. Top with mushrooms and freshly grated Parmesan cheese and a sprinkle of parsley. Serve immediately.

  Amanda_GarbuttAmanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.  







Posted: by Amanda Garbutt

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