14 oz. assorted mushrooms, (about 3 cups), stemmed and sliced
kosher salt and freshly ground black pepper
2 tbsp. fresh thyme, roughly chopped
1 C. Imagine® Creamy Portobello Mushroom Soup
FOR THE POLENTA:
1 qt. (32 oz. carton) Imagine® Organic Vegetable Broth
Hain® Sea Salt and ground black pepper
1 C. dry polenta (yellow cornmeal)
1/2 C. parmesan cheese
2 tbsp. butter
TO SERVE:
1/4 C. Italian parsley, roughly chopped
How to Make
In a large skillet, heat oil.
Add in the mushrooms, salt, pepper and thyme; cook for 5 – 6 minutes.
Pour in the Imagine® Creamy Portobello Mushroom Soup and adjust heat to medium.
Bring to a simmer and cook until heated through.
Adjust seasonings, as desired. Reserve and keep warm.
In a large sauce pot, heat the stock or broth to a rolling boil. Season with a pinch of salt and pepper.
In a slow and steady stream, pour the polenta grains into the boiling stock, while constantly whisking.
Reduce heat to a simmer and continue to whisk until it is smooth and creamy.
Remove from fire, and add the parmesan cheese and butter. Adjust seasoning as desired.
Pour the hot polenta onto a platter or individual plates.
Evenly divide the reserved mushrooms and place atop the polenta.
Sprinkle with chopped parsley. Serve immediately.
Ingredients
Nutrition Facts
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.