Ingredients
- 1 cup polenta
- 2 cups fat-skimmed chicken broth
- 1/2 cup evaporated nonfat milk
- 1/2 cup shredded parmesan cheese
- 1/4 cup minced fresh chives or green onions
- 2 teaspoons minced fresh sage leaves or 1/2 teaspoon dried rubbed sage
- 6 portabella mushroom caps
- 1 Roma tomato (about 3 oz.)
- salt and pepper to taste
Description
MyRecipes
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