Polenta with Browned Butter and Mushroom Sauce

Ingredients

• 3 tablespoons butter divided
• 1.5 teaspoons cornstarch 
• 8 ounce pre cremini mushrooms 
• 1.5 cups less-sodium chicken broth fat-free
• 2 tablespoons chives fresh finely chopped
• 1 tablespoon juice of lemon fresh
• 1 cup polenta dry
• 0.5 teaspoon salt 
• 0.3 cup shallots finely chopped
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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.
2. Remove from heat.
3. Add 1 tablespoon butter; stir until butter melts. Keep warm.
4. Melt remaining 2 tablespoons butter in a large skillet over medium heat; cook 3 minutes or until lightly browned, stirring occasionally.
5. Add chopped shallots to pan, and cook 2 minutes or until browned, stirring frequently.
6. Add cremini mushrooms to pan; cook 4 minutes or until lightly browned, stirring frequently.
7. 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.
8. Remove from heat, and stir in 2 tablespoons chives.
9. Place about 1/3 cup polenta in each of 8 bowls; top each serving with about 1/4 cup mushroom mixture.
10. Sprinkle each serving with chopped fresh chives, if desired.