Polenta with Mushroom-Tomato Sauce

Serves 4


+ Add To Shopping List
1 (16-ounce) tube of mushroom polenta, cut into 16 slices
Cooking spray
Olive oil
1 8-ounce package presliced button mushrooms
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 (14 1/2-ounce) can diced Italian herb-flavored tomatoes with juices


Preheat oven to 450°. Place polenta slices on a baking sheet coated with cooking spray. Lightly brush with oil. Bake 5 minutes or until polenta is lightly browned. Turn polenta over and brush with oil. Bake 5 minutes longer. Sauté mushrooms in 2 tablespoons oil until soft. Add garlic, parsley, and tomatoes, and simmer 5 minutes, until thick. Season with salt and black pepper. Spoon over the polenta.

Created date

October 2003

Nutritional Information

Calories 191
Fat 7 g
Satfat 1 g
Monofat 5 g
Polyfat 1 g
Protein 5 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 457 mg