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Ham and Mushroom Topped Polenta
Ingredients
- POLENTA
- 1 cup milk
- 1/2 cup yellow cornmeal
- 1 cup cooked drained corn
- 1 oz. crumbled Blue cheese
- 2 tsp. butter
- 1 tsp. dried basil
- 1 tsp. dried thyme
- HAM AND MUSHROOMS
- 1 tsp. butter
- 1 tsp. minced fresh garlic
- 1 tsp. minced shallots
- 8 oz. diced Ham-Off-The-Bone
- 1/2 cup sliced crimini mushrooms
- 1/4 cup vegetable stock
Directions
- 1. For Polenta, heat milk in medium saucepan on medium heat to simmering. Gradually whisk in cornmeal. Cook and stir 5 minutes or until thickened. Stir in corn, cheese, butter and herbs. Reduce heat; cover and keep warm.
- 2. Meanwhile, for Ham and Mushrooms, sauté garlic and shallots in butter in medium skillet on medium heat 2 minutes. Stir in ham; sauté 2 additional minutes. Add mushrooms and continue to cook 2 minutes. Stir in stock; simmer on medium heat till mixture is reduced slightly.
- 3. To serve, divide polenta evenly between 4 plates. Top with ham mixture and serve.
- Nutritional information per serving: Calories 275; Total Fat 9g; Saturated Fat 5g; Trans Fat 0; Cholesterol 35mg; Sodium 708mg; Total Carbohydrate 30g; Dietary Fiber 2g; Total Sugars 5g; Protein 17g
