Polenta & Mushrooms*

Serves 6

1 C cornmeal
2 C water
1/2 tsp dried thyme leaves
2 T chopped fresh parsley
1/2 tsp dried oregano leaves
Pepper to taste
1 C dry sautéed shiitake mushrooms
1/2 C plain nonfat yogurt

In a non-stick pot, bring the water to a boil. Using a wire whisk, stir in the cornmeal slowly to avoid lumps. Return to a boil and reduce heat; simmer for 15 minutes. After the polenta has cooked, stir in the herbs, mushrooms, and yogurt. Cook for 5 minutes.

Line a baking pan with nonstick or waxed paper. Pour the polenta into the pan; set aside to cool. Cut the firm, cool polenta into pieces, which can be easily broiled, toasted, or grilled. Serve with tomato sauce or as a side dish with vegetable stew or chili.