Shrimp-stuffed Portabellas on Tomato Polenta

Ingredients

• 4.5 cups fat-skimmed chicken broth 
• 0.3 cup green onions finely chopped
• 1 cup chili-flavor jack cheese shredded
• 2 tablespoons mayonnaise 
• 0.3 cup oil-packed tomatoes dried drained finely chopped
• 1 cup polenta instant
• 4  portabella mushroom caps (5 in. wide)
• 4 servings salad oil 
• 4 servings salt 
• 0.8 pound tiny shrimp shelled rinsed cooked

Equipment

• bowl
• frying pan
• oven

Directions

1. Trim off mushroom stems flush with caps. Rinse caps well; place gill side up in a lightly oiled 10- by 15-inch pan.
2. In a bowl, mix shrimp, green onions, mayonnaise, and cheese. Spoon shrimp mixture equally into mushroom caps.
3. Bake in a 400 oven until cheese is melted and mushrooms are flexible when pressed, about 12 minutes.
4. Meanwhile, in a 3- to 4-quart pan, combine broth, polenta, and tomatoes. Stir over high heat until boiling, then reduce heat to low. Stir often until polenta is very smooth to taste, about 3 minutes.
5. Spoon polenta equally into wide bowls. Set a stuffed mushroom on each portion.
6. Add salt to taste.