Polenta with Creamy Mushroom Sauce

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

Used by permission. (c) Eating Well, Inc.

Polenta with Creamy Mushroom Sauce

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    Ingredients

    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

    directions

    Prep: 25 min Total: 30 min (Quick)
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    • 1

      Preheat oven to 400F. 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.

    notes

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

    nutritional information

    Calories:
    253
    Fiber:
    2 g
    Fat:
    13 g
    Saturated Fat:
    6 g
    Carbohydrates:
    20 g
    Protein:
    10 g
    Sodium:
    518 mg
    Monounsaturated Fat:
    5 g
    Exchanges:
    1 starch, 1 vegetable, 1 high-fat meat, 1 fat
    Cholesterol:
    33 g
    Carbohydrate Servings:
    1
    Potassium:
    456 mg
    Nutrition Bonus:
    Selenium (24% daily value), calcium (15% dv)
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