Looking for something to pair with dinner but sick of the same old cornbread? Try this one on for size. Today’s tasty dish comes from the American Heart Association’s Low-Salt Cookbook.
SODIUM CONTENT: 154 mg per serving
1 3/4 c. chopped fresh mushrooms (your choice)
5 c. low-sodium chicken or vegetable broth
1 1/2 c. stone ground coarse cornmeal (polenta)
1/4 c. plus 4 T. grated Parmesan cheese, divided
1 T. olive oil
1-1 1/2 t. fresh rosemary, chopped (leaves only)
Preheat oven to 375 degrees. Lightly oil a 13x9x2-inch baking dish and set aside.
Lightly oil a nonstick skillet. Place over medium heat, add mushrooms and cook, stirring, 5 minutes. Remove from heat and set aside.
Measure broth into a large saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and stir in cornmeal. Cook cornmeal until thick, stirring constantly, about 15-20 minutes. Remove from heat. Stir in mushrooms, 1/4 c. + 1 T. of the cheese, olive oil and rosemary. Pour the mixture into the prepared pan, then sprinkle remaining cheese evenly over top. Place on middle rack in oven and bake 20 minutes. Remove from oven and cool 15 minutes before slicing and serving.