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Polenta with garlic mushrooms

Calories per serving 355.

ingredients

serves 4.
2 vegetable stock cubes, crumbled
350 g (12 oz) polenta
2 tablespoons finely chopped fresh chives
25 g (1 oz) Parmesan cheese, grated
low fat cooking spray
450 g (1 lb) open cup mushrooms, halved
2 garlic cloves, chopped finely
salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, to garnish

method

1. In a large saucepan, bring 850 ml (1 1/2 pints) water and the crumbled stock cubes to a fast boil. Add the polenta and beat well. Reduce the heat and simmer for 5 minutes, stirring continuously.

2. Remove the pan from the heat and beat in the chives and Parmesan cheese. Pour the polenta mixture into a 8 cm x 23 cm (7 inch x 9 inch) shallow non stick square tin and allow it to set in the fridge for about 30 minutes.

3. When the polenta is firm to the touch, turn it out on to a clean board or work surface. Cut it into eight triangles and spray the pieces with low fat cooking spray. Cook them on a griddle pan for 2-3 minutes each side until they are warmed through and light brown.

4. Meanwhile, spray a frying pan with low fat cooking spray, and add the mushrooms and garlic. Season and cook them for 5 minutes, stirring frequently until the mushrooms are tender

5. To serve, arrange two triangles of polenta on each serving plate and top with the garlic mushrooms. Garnish with a little chopped parsley.

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