Portobello and Polenta Tamales - PCOS-Friendly Recipe
This Portobello and Polenta Tamales is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 6 large ears of corn
- 2 tablespoons olive oil
- 4 large portobello mushrooms, caps only, sliced 1/3 inch thick
- Kosher salt and freshly ground pepper
- 2 garlic cloves, thinly sliced
- 1 tablespoon chopped flat-leaf parsley
- 1 quart water
- 1/2 cup instant polenta
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 3 ounces Monterey Jack cheese, cut into twelve 2-by-1/4-inch sticks
- Vegetable oil, for the grill
- Hot sauce or tomato salsa, for serving
Instructions
- Carefully remove the husks and silk from the ears of corn; make a cut slightly above the base of the corn, if necessary, to release the inner husks. Arrange the husks in 2 piles, the thick outer layers and the paler green, thinner ones. Cut the kernels from the cobs, stopping when you have 2 cups.
- Heat the olive oil in a large saucepan. Add the mushrooms; season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until they begin to brown, about 8 minutes. Uncover, add the garlic and cook, stirring, until the garlic is fragrant and the mushrooms are browned, about 4 minutes. Season with salt and pepper and stir in the parsley. Transfer to a plate.
- Add the water to the saucepan and bring to a boil. Add the corn and 1 teaspoon of salt. Cover and cook over moderate heat until tender, 4 minutes. Slowly whisk in the polenta over low heat until thickened, about 4 minutes. Remove from the heat. Stir in the Parmesan and butter. Season with salt and pepper.
- To assemble the tamales, spread 2 outer husks on a work surface, overlapping them at their base ends by 3 inches. If necessary, lay 2 large knives along opposite edges of the husks to keep them open. Spread 1/3 cup of the polenta in the center of the husks to within 1/2 inch of the edge to form a 4-by-2-inch rectangle 1 inch thick. Press 2 sticks of cheese into the polenta and top each tamale with one-sixth of the mushrooms and garlic. Cover the mushrooms with 2 large inner husks, overlapping them at their base ends. Tie the ends with kitchen string. Repeat with the remaining husks and ingredients.
- Light a grill. Lightly brush the grate with vegetable oil and grill the tamales, outer husk side down, over a medium-hot fire for about 4 minutes, or until nicely browned. Carefully flip the tamales and grill for 2 minutes longer. Invert onto plates and serve at once with hot sauce or tomato salsa.
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Frequently Asked Questions
Yes, this Portobello and Polenta Tamales recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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