Print Digg

Article

Polenta and Sauteed Mushrooms

Monday, February 05, 2018


The Biosyntrx test kitchen staff have fallen in love with gluten-free  Colavita Instant Polenta, a traditional northern Italian starch that can be the base for quick and easy meals served with your favorite sauces, stews, grilled meats, or simply topped with fresh cheeses like Gorgonzola or grated Parmesan.


We served it for Super Bowl Sunday topped with a generous amount of fresh sautéed mushrooms. Most of the guests who claimed to dislike polenta went back for seconds.


The cooking instructions suggest bringing four cups of water with a dash of salt to a boil and slowly adding one cup of Colavita instant polenta, mixing constantly with a fork or whisk to prevent lumps. Then cook for five minutes.


To increase nutrients, we substituted two cups of bone broth for two of the cups of water, and also added one tablespoon of Bragg Nutritional Yeast to increase the B vitamin content. For vegetarians, we suggest using vegetable broth. Beef or chicken broth would also work instead of bone broth.


If you are not serving immediately, put cooked polenta in a covered dish and refrigerate. It keeps beautifully in the refrigerator for four or more days.


A small serving is very filling and has that "stick to your ribs" quality that a number of male guests pointed out. It includes generous amounts of complex carbohydrate fiber and small amounts of protein. It also includes some carotenoids, iron, magnesium, and zinc.


Mushroom sauce


We used 10 ounces of butter to sauté 2 pounds of fresh sliced mushrooms, but olive oil also works.

1 tsp salt

2 tsps. black pepper

1 tsp red pepper

Worcestershire sauce to taste

1/2 to 1 cup white wine, or broth

cornstarch for thickening, if necessary (we did not need it)

chopped parsley.


Directions


Sauté mushrooms, salt, and black and red pepper until mushrooms have cooked, then add wine or broth and simmer until liquid is absorbed. We also refrigerate in mason jars or covered dishes. Reheat in skillet or microwave, and serve over plated polenta that has been rewarmed in the oven or microwave.


Mushrooms include generous amounts of vitamins A, C, E, and K, as well as the entire B complex. They also include calcium, magnesium, phosphorus, potassium, zinc, copper, manganese, and selenium.


This is a great Sunday make-ahead nutrient-dense dish for those times when you know the coming week will be hectic with little time for cooking. Any dark green salad will work as the side dish.


Enjoy!


Ellen Troyer with David Amess and the Biosyntrx staff