Polenta Spoon Bread On Portabella Mushrooms

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Ingredients

1 cup polenta

2 cups fat-skimmed chicken broth

1/2 cup evaporated nonfat milk

1/2 cup shredded parmesan cheese

1/4 cup minced fresh chives or green onions

2 teaspoons minced fresh sage leaves or 1/2 teaspoon dried rubbed sage

6 portabella mushroom caps

1 Roma tomato (about 3 oz.)

salt and pepper to taste

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