ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Polenta with Mushroom-Tomato Sauce

Yield Serves 4

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.