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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.

Source: EatingWell Magazine, October/November 2006

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Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

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  • Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.

  • 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.

  • 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

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

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

2 slices polenta & 3/4 cup sauce
290 calories; protein 12.3g; carbohydrates 27.2g; dietary fiber 3.4g; sugars 5.6g; fat 13.3g; saturated fat 6.3g; cholesterol 32.6mg; vitamin a iu 283.4IU; vitamin c 4.2mg; folate 31.9mcg; calcium 143.9mg; iron 0.9mg; magnesium 27.8mg; potassium 564.3mg; sodium 678.5mg; thiamin 0.1mg.

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

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