grilled portabello with polentaservings | 1
POINTS per serving | 3
course | main meal
1 Portabello mushroom (the big ones)
Heat up a grill (I love my George Foreman) and spray with Pam. Put mushroom on grill, gill sides down. (The gills have a lot of brown liquid, and starting them gills down drains a lot of that off.) Put the 4 polenta coins on the grill as well. Sprinkle with Cajun Seasoning.
Once mushroom is almost done (liquid drainage slows, mushroom shrinks and becomes tender, about 5 minutes) flip the mushroom over and place chunks of the Laughing Cow Cheese in mushroom cap. Slide the polenta, grilled side DOWN, over the top covering the cheese. On the Foreman Grill, lower the top to melt the cheese and add those nice yummy grill marks to the polenta.
Remove from heat and serve with 1 Tbs guacamole. I use just the kind that's made from just avocado and spices, no oils.
Polenta is usually found in the refrigerated section of some grocery
stores, particularly ones that carry a lot of hispanic foods (even though
Polenta is originally Italian). At Trader Joe's I find it in the dry goods
section near pasta.