baked polenta with mushrooms

How To Make baked polenta with mushrooms Recipe - Each serving provides 464 calories, 23 g protein, 16 g fat (4 g saturated fat), 57 g carbohydrate (10 g sugars), 8 g fiber, 435 mg sodium

SERVES: 4

PREPARATION: 30 MINUTES, COOKING: 30 MINUTES

Ingredients:
1 ounce (25 g) dried porcini mushrooms
1 2/3 cups (400 ml) low-fat milk
2 tablespoons (30 ml) olive oil
2 celery stalks, thinly sliced
2 2/3 cups (250 g) sliced cremini or baby portabella mushrooms
3 tablespoons (45 ml) all-purpose flour
squeeze of lemon juice
freshly ground black pepper
15 ounce (425 ml) can cranberry beans, drained and rinsed
3/4 cup (170 g) polenta
2 eggs, lightly beaten
1/3 cup (35 g) freshly grated Parmesan

Method:
1 Put the dried porcini mushrooms in a small saucepan and add 1 cup (250 ml) of the milk. Bring just to a boil, remove from the heat and set aside to soak.

2 Heat the oil in a wide saucepan over medium heat. Add the celery and cook, stirring occasionally, for 3–4 minutes, or until softened. Increase the heat to medium–high, add the mushrooms and cook, stirring, for about 3 minutes, or until softened. Add the flour and cook, stirring, for 2 minutes. Gradually mix in the remaining milk and cook, stirring well, until the mixture just comes to a boil and thickens.

3 Strain the milk from the porcini and add it to the mushroom and celery sauce. Return to a boil, stirring. Coarsely chop the porcini and add to the pan. Simmer for 2 minutes, add the lemon juice and season to taste with pepper.

4 Pour the mushroom sauce into a shallow ovenproof dish and spread out in an even layer. Scatter the cranberry beans over the top. Set aside.

5 Preheat the oven to 400°F (200°C). Bring 3 cups (750 ml) water to a boil in a heavybottom saucepan. Slowly pour the polenta into the boiling water, stirring constantly with a wooden spoon. Reduce the heat and continue stirring until the polenta begins to thicken and bubble. Remove from the heat and briskly stir in the eggs and half of the Parmesan. Season with pepper. Pour the polenta over the mushrooms, and sprinkle the remaining Parmesan over the top. Bake for 20 minutes, or until the sauce is bubbling and the top is lightly browned. Serve hot, with a green salad.

baked polenta with mushrooms