Vegetarian

CHEESE POLENTA WITH MUSHROOMS AND ARTICHOKES takes 5 minutes to prepare.

CHEESE POLENTA WITH MUSHROOMS AND ARTICHOKES takes 30 minutes to cook.

CHEESE POLENTA WITH MUSHROOMS AND ARTICHOKES makes 8 servings.

The ingredients for CHEESE POLENTA WITH MUSHROOMS AND ARTICHOKES are:

6 cups water
1/2 teaspoon sea salt
2 cups quick-cooking or instant polenta
1 tablespoon butter
.25 cup grated Asiago cheese (or a blend of Asiago, Romano and Parmesan)
1 tablespoons extra virgin olive oil
8 ounces sliced mixed mushrooms
1 (14-ounce) can artichoke hearts, drained and chopped
Ground pepper
1/3 cup pasta sauce (optional)

Here is how you make CHEESE POLENTA WITH MUSHROOMS AND ARTICHOKES:

Bring water and salt to a boil in a large saucepan. Sprinkle polenta into boiling liquid while stirring with a wooden spoon. Reduce heat to a simmer and continue stirring 1 to 2 minutes or until water is completely absorbed and polenta is cooked. Stir in the butter and cheese. Spoon the mixture into an oiled 9x13-inch baking dish. Let polenta rest for 10 to 15 minutes to firm up while preparing the mushrooms and artichoke hearts. Heat olive oil over medium-high heat. Add mushrooms, artichoke hearts, salt and pepper and cook, stirring frequently, until the mushrooms have released their liquid, about 10 minutes. Stir in the pasta sauce if using. To serve, cut polenta into squares and top with mushroom mixture. Garnish with additional cheese or a drizzle of extra virgin olive oil, if desired.Number of Servings: 8Recipe submitted by SparkPeople user COCOINAUSTIN.

The nutritional information for CHEESE POLENTA WITH MUSHROOMS AND ARTICHOKES is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 161.6

• Total Fat: 3.8 g
• Cholesterol: 3.6 mg
• Sodium: 371.9 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 4.0 g
• Protein: 4.6 g