One-Pan Cookbook for Men: 100 Easy Single-Skillet Recipes to Step Up Your Cooking Game by Bailey Jon

Author:Bailey, Jon [Bailey, Jon]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-11-10T00:00:00+00:00

Change it up: Another versatile dish, this stir-fry can be easily modified to include other vegetables. If you crave protein, add cubed cooked chicken breast or shredded rotisserie chicken with the veggies.

Per serving: Calories: 367; Protein: 11g; Fat: 9g; Total carbs: 64g; Net carbs: 58g; Fiber: 6g

Mushroom and Herb Polenta

PREP TIME: 10 minutes COOK TIME: 10 minutes SERVES 2

UNDER 30 MINUTES

Polenta is an Italian version of cornmeal and you can buy it prepared from the store in a ready-to-slice roll. This dish is one of those recipes that comes together really fast but looks like you slaved for hours in the kitchen.

2 tablespoons olive oil, divided

½ pound sliced mushrooms

2 garlic cloves, minced

⅓ cup vegetable broth

2 tablespoons apple cider vinegar

1 teaspoon chopped fresh rosemary

1 green onion, chopped

Salt

Freshly ground black pepper

8 ounces precooked polenta roll, cut into 4 (1-inch) slices

1. Preheat the oven on broil with the rack positioned in the top third of the oven.

2. In a cast-iron skillet over medium heat, warm 1 tablespoon of olive oil. Add the mushrooms and garlic and cook, stirring often, until softened, about 5 minutes.

3. Add the broth, vinegar, rosemary, and green onion. Stir to combine and cook, stirring often, for 4 minutes. Season with salt and pepper to taste. Transfer the mixture to a bowl. Wipe out the pan with a paper towel.

4. Pour the remaining 1 tablespoon of olive oil into the pan. Put the polenta in the pan and turn the slices over so that both sides are coated with oil.

5. Place the skillet in the oven and broil until the polenta is crisp, about 3 minutes. Turn the polenta slices and broil for 3 minutes more.

6. Arrange the polenta slices on plates. Spoon the mushroom mixture over the polenta and serve immediately.

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