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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