Polenta With Browned Butter And Mushroom Sauce

• 4 cups water
• 1/2 teaspoon salt
• 1 cup dry polenta
• 3 tablespoons butter, divided
• 1/4 cup finely chopped shallots
• 1 (8-ounce) package presliced cremini mushrooms
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons cornstarch
• 2 tablespoons finely chopped fresh chives
• Chopped fresh chives (optional)

1. Combine 4 cups water and salt in a large saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 8 minutes or until thick, stirring frequently. Remove from heat. Add 1 tablespoon butter; stir until butter melts. Keep warm.
2. Melt remaining 2 tablespoons butter in a large skillet over medium heat; cook 3 minutes or until lightly browned, stirring occasionally. Add chopped shallots to pan, and cook 2 minutes or until browned, stirring frequently. Add cremini mushrooms to pan; cook 4 minutes or until lightly browned, stirring frequently. Combine chicken broth, juice, and cornstarch in a small bowl, stirring until smooth. Stir broth mixture into mushroom mixture, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat, and stir in 2 tablespoons chives.
3. Place about 1/3 cup polenta in each of 8 bowls; top each serving with about 1/4 cup mushroom mixture. Sprinkle each serving with chopped fresh chives, if desired.

water, salt, polenta, butter, shallots, cremini mushrooms, chicken broth, lemon juice, cornstarch, fresh chives, fresh chives

Taken from www.myrecipes.com/recipe/polenta-with-browned-butter-mushroom-sauce (may not work)