Polenta with Wild Mushroom Sauce

Photo: Howard L. Puckett; Styling: Connie Formby

Don't limit yourself to this Wild Mushroom Sauce: Polenta can be served with other hearty sauces, too.

Yield: 6 servings (serving size: 2 polenta slices, 1/3 cup mushroom sauce, 1 1/2 teaspoons parmesan cheese)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 21%
  • Fat: 4.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 6g
  • Carbohydrate: 30g
  • Fiber: 2.9g
  • Cholesterol: 2mg
  • Iron: 2.7mg
  • Sodium: 359mg
  • Calcium: 69mg

Ingredients

  • 1 1/3 cups yellow cornmeal
  • 1/2 teaspoon salt
  • 4 cups water
  • Vegetable cooking spray
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
  • 1 cup canned crushed tomatoes
  • 1/3 cup dry white wine
  • 3 tablespoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons (3/4 ounce) fresh grated Parmesan cheese
  • Thyme sprigs (optional)

Preparation

  1. Place the cornmeal and 1/2 teaspoon salt in a large saucepan. Gradually add water, stirring constantly with a wire whisk. Bring to a boil, and reduce heat to medium. Cook 15 minutes, stirring frequently. Spoon the polenta into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray, spreading evenly. Press heavy-duty plastic wrap onto surface of polenta, and chill 2 hours or until firm.
  2. Heat oil in a large nonstick skillet over medium heat. Add garlic, thyme sprigs, and rosemary sprig; cook 3 minutes or just until garlic begins to brown. Stir in mushrooms and next 5 ingredients (mushrooms through pepper); bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Discard the thyme and rosemary sprigs. Add parsley; cook, uncovered, 5 minutes. Remove from heat; set aside, and keep warm.
  3. Invert polenta onto a cutting board; cut crosswise into 12 slices. Place slices on a baking sheet coated with cooking spray. Broil 5 minutes on each side or until golden brown.
  4. Arrange 2 polenta slices on each of 6 individual serving plates. Top each with about 1/3 cup of mushroom sauce and 1 1/2 teaspoons of Parmesan cheese. Garnish with thyme sprigs, if desired.
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