EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1 16-ounce tube prepared plain polenta, sliced into 8 rounds||1/4 teaspoon freshly ground pepper|
|1 tablespoon extra-virgin olive oil||1/2 cup white wine|
|1/2 cup minced onion||1/2 cup reduced-fat sour cream|
|1 pound mushrooms, such as white or cremini, sliced||2/3 cup shredded fontina cheese, (see Note)|
|2 cups stemmed and sliced shiitake mushrooms, (4 1/2 ounces with stems)||2 teaspoons minced fresh tarragon|
|1/4 teaspoon salt|
Preheat oven to 400F. Coat a baking sheet with cooking spray.
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.
Note: If you can’t find fontina, substitute another melting cheese, such as Gruyère or Swiss.
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