Polenta with Sauteed Vegetables

CellentaniWeight Watchers: Take Five Cookbook 8 large shitake mushrooms (6 ounces), stemmed and thinly sliced 10-oz bag frozen peas, thawed 1/2 cup dry vermouth 1/2 teaspoon ground pepper 1/4 teaspoon salt 4 cups water 1/2 teaspoon salt 1 cup instant polenta 3 Tablespoons grated Parmesan cheese 1. Spray a large skillet with nonstick spray and set over medium-high heat. 2. Add the mushrooms and cook until softened, about 2 minutes. 3. Add the peas and cook 1 minute. 4. Add the vermouth, bring to boil, and cook until it reduces slightly, about 1 minute. 5. Stir in the pepper and 1/4 teaspoon of salt. Make the polenta 6. Combine the water and 1/2 teaspoon salt in a medium saucepan and bring to boil. 7. Stirring constantly, gradually and steadily add the polenta. 8. Reduce the heat and cook, stirring until thick but not stiff, 5 minutes. 9. Remove from heat and stir in the Parmesan. 10. Divide the polenta into 4 servings. 11. Top with vegetables. Serve. YIELD: 4 NOTES: Quick shortcut -- premade polenta. I found some at Trader Joes, sliced it, warmed it in a skillet, and topped it with the vegetables. POINTS (per serving): 5 Technorati: polenta with vegetables | polenta | vegetables | mushrooms | food | recipe