Irritable Bowel Syndrome Message Boards | polenta and two toppings

This is what _Student's Vegetarian Cookbook_ has to say about polenta: "Cooked polenta can be topped with pasta sauce, sauteed or steamed vegetables, or cooked beans. It is often used as a stuffing and can be broiled or fried. It's lovely sprinkled with grated cheese. Polenta makes a delicious alternative to potatoes or rice."

I've only made it in the microwave, as below, but I'll type up the stovetop directions if you want. I've made the mushroom gravy and the black beans and both are good.

Polenta

To make 2 cups of polenta: In a 1-quart microwavable bowl, whisk together 1/2 cup cornmeal, 2 cups water, and 1/4 teaspoon salt. Cook in microwave on High for 5 minutes. Stir, then microwave on Medium for an additional 8 minutes, stirring every 3 minutes. Remove the polenta from the microwave, and let it rest for 5 minutes. The polenta should be the consistency of pudding. If it appears watery, microwave for an additional 1 to 2 minutes.
--adapted from _Student's Vegetarian Cookbook_

Mushroom Gravy

1 tablespoon olive oil
1 cup chopped onions
1/2 teaspoon dried thyme
2 cups sliced fresh mushrooms
1 tablespoon flour
2/3 cup white or red wine
1 tablespoon soy sauce
Pepper

Heat the oil in a small nonstick skillet on medium or medium-low heat. Saute the onion and thyme for 6 minutes; stir occasionally. Add the mushrooms and continue to saute on medium heat until the mushrooms soften, stirring often, for 3 to 5 minutes. If the skillet becomes dry before the mushrooms are soft, add 1 tablespoon of water and continue cooking.

When the mushrooms are soft, add the flour and stir for a moment, then add the wine and soy sauce. Simmer on medium-high, stirring until the sauce thickens, about 30 seconds to 1 minute. Remove from the heat.

Serve the polenta topped with gravy. Pepper to taste. Yield: 2 servings.
--_Student's Vegetarian Cookbook_

Black Beans

1 teaspoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried thyme
1 14 1/2-ounce can diced or ready-cut tomatoes, undrained
1 15-ounce can black beans, rinsed and drained
Grated soy Parmesan cheese
1 tablespoon chopped fresh parsley (optional)

Heat the oil in a medium nonstick skillet over medium heat. Add the onion, garlic, and thyme. Saute on medium heat for 3 to 5 minutes, until the onion is tender. Add the tomatoes and beans. Reduce the heat to low and gently simmer the bean mixture while you prepare the polenta.

Serve beans and polenta side by side. Sprinkle with soy Parmesan cheese and chopped parsley if you desire. Yield: 2 to 3 servings.
--_Student's Vegetarian Cookbook_

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