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Polenta with Creamy Mushroom Sauce

:  October/November 2006

Your rating: None Average: 4.4 (14 votes)

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.


READER'S COMMENT:
"I found I had to saute the mushrooms alot longer than the recipe suggested. LOVED the over all flavor but found the dish a little heavy, may try adding broccoli to the sauce or serving it with pasta instead of polenta next time. NOTE:...
Polenta with Creamy Mushroom Sauce Recipe

Makes: 4 servings, 2 slices polenta & 3/4 cup sauce each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 16-ounce tube prepared plain polenta, sliced into 8 rounds
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup minced onion
  • 1 pound mushrooms, such as white or cremini, sliced
  • 2 cups stemmed and sliced shiitake mushrooms, (4 1/2 ounces with stems)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup white wine
  • 1/2 cup reduced-fat sour cream
  • 2/3 cup shredded fontina cheese, (see Note)
  • 2 teaspoons minced fresh tarragon

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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.

Tips & Notes

  • Note: If you can't find fontina, substitute another melting cheese, such as Gruyère or Swiss.

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.

Nutrition Bonus: Selenium (24% daily value), calcium (15% dv)

Carbohydrate Servings: 1

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


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Recipe Categories

Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Style/Theme
Quick (total 30 min. or less)
Vegetarian
Publication
October/November 2006
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