Polenta with Tomato-Shiitake Sauce

Polenta with Tomato-Shiitake Sauce Recipe
Randy Mayor; Jen Rotenstreich
To make easy work of slicing shiitake mushrooms, slice three of four stacked caps at a time.

Yield:

4 servings (serving size: about 2/3 cup cooked polenta and 1 cup tomato mixture)

Recipe from

Nutritional Information

Calories 221
Caloriesfromfat 29 %
Fat 7 g
Satfat 2.7 g
Monofat 2.8 g
Polyfat 0.3 g
Protein 10.8 g
Carbohydrate 29.4 g
Fiber 3.8 g
Cholesterol 10 mg
Iron 2.2 mg
Sodium 876 mg
Calcium 217 mg

Ingredients

2 teaspoons olive oil
1/3 cup sliced shallots
3 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon bottled minced roasted garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon sugar
2 (14.5-ounce) cans diced tomatoes, drained
2 cups vegetable broth
1 cup water
3/4 cup instant dry polenta
1/2 cup grated Parmesan cheese

Preparation

Heat oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; sauté 3 minutes or until tender. Stir in basil and next 5 ingredients (basil through tomatoes); cook 3 minutes or until thoroughly heated. Keep warm.

Combine vegetable broth and water in a large saucepan, and bring to a boil. Stir in the polenta. Reduce heat, and simmer until thick (about 5 minutes), stirring frequently. Stir in the cheese. Serve the tomato mixture over polenta.

Note:

October 2001
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