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A versatile dish topped with wild mushroom for that exotic effect!2 tablespoons butter1 1/2 cups thinly sliced leek12 ounces wild mushrooms, sliced2 tablespoons finely chopped fresh flat-leaf parsley3 tablespoons dry sherry1 teaspoon finely chopped fresh sage1/4 teaspoon salt, divided1/4 teaspoon freshly ground black pepper, divided2 cups water2 bay leaves1 (14-ounce) can fat-free, less-sodium chicken broth1 cup quick-cooking polenta2 tablespoons shredded fresh pecorino Romano cheese2 tablespoons shaved fresh pecorino Romano cheese
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