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Texas Girl. Mom. Wife. Traveler. Car Enthusiast. Recipe Maker. Product Reviewer.



Wife. Mom. Texas Girl. Recipe Maker.
Runner. Car Enthusiast. Traveler.

Parmesan Mushroom Polenta with Dole Portobello Mushroom Powder

September 19, 2012 By April Leave a Comment

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I have been tinkering with a few recipes lately and have been trying to find ways to make things just a bit healthier and pack more vitamins and “good stuff” for the punch!

Ever since I got back from Fitcation ’12, I have been looking to find ways to add the Dole Portobello Mushroom Powder into more recipes. Even though I live in Texas, I really don’t get outside much because it is too hot and I try not to be in the sun very often so I need to find ways to get my Vitamin D.

I mostly followed the recipe for polenta that I found on the back of the Bob’s Red Mill package of Corn Grits.


It was only going to be three of us eating so I halved the recipe on the back. I used 3 cups of water and a inch of salt, then brought that to a boil. 
Then add the corn grits and cook on low for about 30 minutes or until they have thickened. 
To flavor, I then added in a tablespoon of butter( sorry I just wanted some butter, but you could sub in some olive oil), about 1/3 cup parmesan cheese, and 1-2 tablespoon of the Portobello Mushroom Powder. 
The polenta was creamy, delicious and had just a hint of earthy flavor. And you get the added benefit f vitamins. It would be really good if you added in some chopped spinach as well. I made it along side some slow cooker ribs. (Just ribs and BBQ sauce put in the slow cooker for about 6 hours on low, YUM and easy!!!) 
I like how you can add the powder to just about anything, even desserts!! I have another recipe coming using the powder for a great recipe for parties. 🙂 

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About the Author

Mom of Two. Wife to One. Occasional Runner. Lover of Baking. Car Enthusiast. Traveler. Read More…

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