Polenta with Creamy Mushroom Sauce

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2006

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Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Gluten-Free
Vegetarian
Nutrition Info
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Ingredients

Directions

  • 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

Serving Size: 2 slices polenta & 3/4 cup sauce
Per Serving:
290 calories; protein 12.3g 25% DV; carbohydrates 27.2g 9% DV; exchange other carbs 2; dietary fiber 3.4g 14% DV; sugars 5.6g; fat 13.3g 20% DV; saturated fat 6.3g 31% DV; cholesterol 32.6mg 11% DV; vitamin a iu 283.4IU 6% DV; vitamin c 4.2mg 7% DV; folate 31.9mcg 8% DV; calcium 143.9mg 14% DV; iron 0.9mg 5% DV; magnesium 27.8mg 10% DV; potassium 564.3mg 16% DV; sodium 678.5mg 27% DV; thiamin 0.1mg 12% DV.
Exchanges:

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

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
02/19/2013
Very Tasty This was served to me by a good friend. She has a knack for choosing excellent recipes and this was definitely a winner. It was a very quick and satisfying meal with delicious flavor. I have saved the recipe to try myself. Pros: Very easy to prepare Cons: bBe carefull opening the roll of polenta as it holds a lot of water. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is the ultimate comfort food! I will definitely make again. I broiled the polenta instead of baked as suggested by another recipe. I added chicken breast to my husband's as he has to have meat in his dinners! Read More
EatingWell User
Rating: 5 stars
10/30/2011
This was fabulous. Rich wonderful flavor. Satisfying. And very simple to make. A new family favorite! Read More
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EatingWell User
Rating: 5 stars
10/30/2011
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: This is the first time I cooked with terragon it did not seem very strong so added a little extra. Once heated it had a ton of flavor stick to the 2 teaspoons! Read More
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