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Polenta with Tomato-Shiitake Sauce

Randy Mayor; Jen Rotenstreich
Yield 4 servings (serving size: about 2/3 cup cooked polenta and 1 cup tomato mixture)
To make easy work of slicing shiitake mushrooms, slice three of four stacked caps at a time.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.