Polenta with Tomato-Shiitake Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 29%
  • Fat: 7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 10.8g
  • Carbohydrate: 29.4g
  • Fiber: 3.8g
  • Cholesterol: 10mg
  • Iron: 2.2mg
  • Sodium: 876mg
  • Calcium: 217mg

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

  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.
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