Creamy Polenta

We had our mid-week steak night and I'm getting rather sick of potatoes, and I found this yummy side dish in my folder of "Recipes to Try." Sadly, I don't know where this came from. I'm pretty sure it's Women's Health, but I'm not entirely sure.

A very yummy side dish

Makes 2 servings

Polenta:

3/4 c. low sodium chicken broth

3/4 c. skim milk

1/2 c. water

1/2 c. uncooked polenta

1. Bring chicken broth, milk, and water to a boil in a medium saucepan.

2. Add polenta, mix well and reduce heat until barely bubbling.

3. Continuously stir for 10-15 minutes or until it is tender and no longer grainy.

Nutrition: 177 calories, 1 g fat, 32 g carbs, 77 mg sodium, 2 g fiber, 7 g protein

Mushroom Ragout

2 t. olive oil

1/2 c. Vidalia onion

1 clove garlic, minced

3 c. sliced white mushrooms (one package 8 oz)

salt

pepper

pinch of dried thyme

1/2 c. low sodium chicken broth

1 t. Worcestershire sauce

1 T. tomato paste

1. Heat oil in a saute pan over medium low heat. Add onion, saute for 3 minutes. Add garlic and saute for 1 minute.

2. Add and cook mushrooms for about 5-6 minutes.

3. Season with salt, pepper, and thyme. Add broth, Worcestershire sauce, and tomato paste. 

4. Mix well and combine, simmer for 5 minutes

5. Add to creamy polenta.

Nutrition: 95 cal, 5 g fat, 10 g carbs, 180 mg sodium, 2 g fiber, 5 g protein

This was very creamy and tasty and yet not a diet-killer. Mr. X claimed that this dish needed cheese to be complete. I disagree, but then again-- Is it ever wrong to add cheese?