Mini Polenta Cakes With Feta & Wild Mushroom Ragu

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Marla Meridith
Nutrition per serving    (USDA % daily values)
CAL
20
FAT
2%
CHOL
1%
SOD
3%

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Ingredients for 32 servings

1 cup coarse ground Polenta

3 cup Water or Broth (veggie or chicken)

1/2 cup crumbled Feta Cheese

0 pinch dried Thyme

0 pinch dried Garlic Salt

0 pinch Black Pepper

a few large handfuls of Dried Wild Mushrooms

hot broth (to Soak Mushrooms, use the same kind broth you used to cook Polenta)

another pinch of Thyme, Garlic Salt & Black Pepper with the addition of Saffron

splash of Olive Oil

Chives, finely snipped

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