Polenta has been around for centuries. It used to be a peasant food but is now appearing in fancy restaurant menus. Polenta is made with cornmeal, and may contain a mixture of other starches. While it is high in carbohydrate, it has a lower glycemic index than some other carbs, making it a lighter alternative to your daily carb. It is also a source for protein and calcium.
While it is traditionally a slow-cooked item requiring a lot of attention in preparation, it is now available in cooked format. The recipe below makes use of the latter and only takes a few minutes to prepare.
Recipe: Polenta with Mushroom Sauce
1 ½ tbsp olive oil
½ tbsp sesame seed oil
1 lb pre-cooked polenta - These are available with herbs as well
½ onion, finely chopped
2 cloves garlic, chopped
1 tsp dried oregano
1 tsp dried basil
3/4 lb mixed mushroom, sliced
1 tbsp soy sauce
1 tsp sugar
1 tb balsamic vinegar
1 Tsp corn starch
½ c mushroom broth or arrowroot powder, dissolve in ½ cup mushroom broth
Salt and pepper to taste
Cut polenta into ½" slices.
Heat 1 Tb olive oil in medium heat.
Sear polenta until lightly browned, about 2 minutes, on each side.
Place on serving plates.
Heat remaining oils in medium heat.
Add onion and cook until soft (about 1 minute).
Add garlic and herbs and stir till it is aromatic (about 1 minute).
Add mushroom, soy sauce, sugar, salt and pepper and cook till done (about 5 minutes).
Stir in vinegar.
Add cornstarch mixture to thicken sauce.
Spoon over polenta.