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20 minute dinner recipes

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Polenta with Creamy Mushroom Sauce

http://www.eatingwell.com/recipes/polenta_with_creamy_mushroom_sauce.html

From EatingWell:  October/November 2006

This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full-flavored shiitakes. Make it a Meal: Toss steamed broccolini with olive oil, lemon juice and salt to serve alongside.

4 servings, 2 slices polenta & 3/4 cup sauce each | Active Time: 25 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
  4. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.

Nutrition

Per serving : 254 Calories; 13 g Fat; 6 g Sat; 5 g Mono; 33 mg Cholesterol; 20 g Carbohydrates; 10 g Protein; 2 g Fiber; 517 mg Sodium; 455 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 high-fat meat, 1 fat

Tips & Notes