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.

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

ACTIVE TIME: 25 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 254 calories; 13 g fat (6 g sat, 5 g mono); 33 mg cholesterol; 20 g carbohydrate; 10 g protein; 2 g fiber; 517 mg sodium; 455 mg potassium. Nutrition bonus: Selenium (24% daily value), Calcium (15% dv).

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

1 Carbohydrate serving

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

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

This recipe is great. Fast, easy, comforting. And endlessly adaptable. Made it per the recipe first. Added garlic. Tonight I made it using non-fat greek yogurt, a few tablespoons of whole milk and about 1/2 cup of grated Parmesan cheese. Thyme instead of tarragon. Put on top of creamy polenta, which I made by mashing the polenta log over low heat with some chicken broth and milk. Next time? Maybe with a bit of bacon & gruyere, extra soupy with chicken broth over barley. A keeper!

Amy, Ann Arbor, MI

Loved this sauce. Subbed chicken broth for the wine. Put it on steaks instead of polenta. WONDERFUL!

Anonymous, St. Louis, MO

I loved this recipe, it felt very decadent!!!! I have been recommending it to everone I know.

Anonymous, greenwood village, co

Delicious! I used chicken broth instead of the wine and parmesan cheese. Also, I only had instant polenta, but after cooking it up I poured it into a pan, let it harden in the fridge, and cut it into squares before crisping in the oven. Came out great, and without all the added salt of the prepared polenta logs.

Anonymous, Weehawken, NJ

Excellent creamy recipe, easy to make with the pre-made polenta roll. Will make again!

Emily

What a lovely entree for such little effort. Fontina adds a smooth nuttiness to the dish. yum yum

Anonymous, Dallas, TX

This recipe was great! We served it for the first time at a dinner party and it turned out fabulous. We have made it several time since, and it is always a hit.

Anonymous, Seattle, WA

This was a wonderful dish. I used swiss cheese and dried tarragon, which still produced a great meal!

Anonymous, Milwaukee, WI

Fantastic - why does this have a one-star rating when everyone seems to love it? This was the second time I made it - the first time I used fontina, this time I used gruyere. I preferred it with the gruyere - the fontina was a little saltier. It tastes incredibly decadent, like something I'd order over and over in a restaurant. Yum!

Anonymous, Jericho, VT

To die for! Wouldn't change a thing.

Anne P., Louisville, CO

One star is way off - this is fabulous. My husband could not stop raving! I used half white and half Baby Bella for the lb of mushrooms which gave it an even fuller flavor.

Evie, Kearneysville, WV

I don't know why this recipe only shows 1 star, I'm giving it 4!! This was excellent and also a winner with my vegetarian daughter which is always a plus! Highly recommended.

Pam, Jacksonville, FL

This dish is simply outstanding! I've made it several times and always use Gruyere cheese. I also substitute shallots for the onion. Delicious and easy to prepare.

Susan, OH