Portobello and Garbanzo Polenta

I always keep a few tubes of polenta, canned diced tomatoes, tomato paste, a variety of beans and garbanzos in my pantry to whip up sauces, hummus and chili on the fly. This recipe is easy to prepare yet tastes like you cooked all day. Low fat (if you use the cheese in moderation) and gluten free this dish is loaded with protein even without the cheeses. I prefer Southern Australia’s Banrock Station Merlot. Not only is it an excellent wine and around $6.00 per bottle, they are wetland conservationists and have donated 2.3 million dollars over the last 10 years to wetland restoration projects around the world.
This is low in fat and gluten-free and tastes divine!
PRINT Portobello and Garbazo Polenta from MS Word

Portobello and Garbanzo Polenta

Yield 4-5 servings

12 oz. of Portobello or Crimini mushrooms sliced
(Scrape gills from Portobello mushrooms to avoid bitterness)
1 medium onion diced ¼ inch
5 cloves of garlic chopped
1 tablespoon extra virgin olive oil

sauté the above in a heavy pot then add:

1 cup of Merlot
2-14.5 oz cans of diced tomatoes
1 small can of tomato paste
1 tablespoon kosher salt
2 teaspoon sugar or Splenda
2 teaspoon oregano (fresh or dried)
½ bunch fresh basil leaves chopped
1 drained can of garbanzo beans

1 tube of polenta
2 cups Italian blend shredded cheese (Romano, Parmesan, Assiago, Mozzarella is a good blend)

Reduce heat and simmer sauce for 10 minutes stirring frequently.
Unwrap a tube of your favorite flavor pre cooked polenta, cut into ½ inch slices fan 3 or 4 slices on the center of the plate and microwave 3 minutes or till heated, ladle on sauce and top with cheese.
c. 2005 Aron David Bradley


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