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Polenta with Mushroom-Tomato Sauce

Yield 6 servings.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

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