I have been on a cooking hiatus for two months as there have been so many changes in my life that all I could do to keep up was to make basic older recipes and try my hardest to eat healthy when eating out. To recap the last two months, I went to Puerto Rico on vacation for July 4th and had a blast. I purchased a Puerto Rico cook book while there, so I look forward to cooking from it and sharing the recipes with you. Once I returned from Puerto Rico, I immediately had to fly to NYC for a job interview. I had applied for an US Financial Systems Manager position because I was ready to leave Atlanta. Well, it was a blessing because I was offered the position and had to move in 3 weeks! I began wrapping things up at the Atlanta job (many tears were shed as I liked working there) and then had to quickly prepare my house for moving. After flying up north and deciding to live in Stamford, CT to be near my best friend who lives in New London, CT, I then flew back to Atlanta. Packing up a few things and the doggies I got on the road and happily arrived at my gorgeous Stamford loft on the harbor. A week later my furniture arrived and I began to settle in. So, now, after 4 weeks at the new job and enjoying my short commute to NYC daily, I decided to get back to creating and trying out new recipes. This here is my first new recipe created in the new place. I hope you enjoy because I love it!
2/3 cup stone ground white cornmeal
2 cups beef broth, reduced sodium
1/2 tsp dried oregano
1/2 cup parmesan cheese, shredded
2 tsp extra virgin olive oil
10 oz mushrooms, sliced
1/2 tsp fresh lemon juice
1 tsp thyme, finely chopped
1 tsp chives, finely chopped
1 tsp Italian parsley, finely chopped
1/2 tsp garlic salt
1/4 tsp white pepper
1/2 cup ricotta, part skim
Put all cornmeal, 2 cups broth, and oregano in a sauce pan and gently whisk the ingredients together. Cook over medium high heat and once bubbling (about 2-3 minutes), reduce to medium heat and cook, stirring frequently, until mixture is thick and creamy. Remove from heat and stir in cheese.
Heat oil in a large skillet over medium heat. Add mushrooms and lemon juice, and saute until mushroom are brown, about 6 minutes.
Add cup chicken broth, thyme, chives, parsley, salt, and pepper. Boil 3 minutes, scraping up browned bits. Remove from heat and stir in the ricotta. Serve polenta topped with mushrooms sauce.
Serving size: 1/2 of recipe (20.6 ounces).
% Daily Value
Calories From Fat 148.78 33%
Total Fat 16.93g 26%
Saturated Fat 7.63g 38%