Polenta with Mushroom-Tomato Sauce

Oxmoor House
6 servings.


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1 cup coarse yellow cornmeal
1 cup cold water
2 cups canned vegetable broth, undiluted
3/4 cup frozen whole-kernel corn
1/2 cup freshly grated Parmesan cheese, divided
1/4 teaspoon salt
Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil
1 large onion, chopped
1 large clove garlic, minced
1/8 teaspoon dried crushed red pepper
1/2 pound fresh mushrooms, sliced
1/3 cup dry white wine
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon black pepper


Combine cornmeal and water in a small bowl; set aside.

Pour vegetable broth into a medium saucepan, and bring to a boil over high heat. Add cornmeal mixture in a slow, steady stream, stirring constantly. Stir in corn. Reduce heat to medium; cook, stirring constantly, 20 minutes or until mixture pulls away from sides of pan. Add 1/4 cup cheese and 1/4 teaspoon salt, stirring until cheese melts. Spoon into an 8-inch cakepan coated with cooking spray. Set polenta aside, and let cool completely.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion; saute until tender. Add garlic and crushed red pepper; cook 1 minute. Add mushrooms; saute until tender. Add wine and tomatoes; cook over medium-high heat, stirring constantly, until most of the liquid evaporates. Add parsley, basil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon blackpepper. Set aside, and keep warm.

Turn polenta out onto a cutting board; cut polenta into 6 wedges. Place polenta wedges on a baking sheet coated with cooking spray. Coat polenta lightly with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes or until crusty and golden. Place a polenta wedge on each individual serving plate.Top wedges evenly with mushroom mixture and remaining 1/4 cup Parmesan cheese. Serve warm.

Created date

August 2009

Nutritional Information

Calories 253
Caloriesfromfat 23 %
Fat 6.4 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.1 g
Carbohydrate 37.1 g
Fiber 0.0 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 475 mg
Calcium 0.0 mg