Soft Polenta with Wild Mushroom Sauté - Fitness - Exercises, Fitness & Nutrition, and Fitness Articl

Ingredients

• 2 tablespoons butter
• 1 1/2 cups thinly sliced leek
• 12 ounces wild mushrooms, sliced
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 3 tablespoons dry sherry
• 1 teaspoon finely chopped fresh sage
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 cups water
• 2 bay leaves
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 cup quick-cooking polenta
• 2 tablespoons shredded fresh pecorino Romano cheese
• 2 tablespoons shaved fresh pecorino Romano cheese