Yield
4 servings (serving size: about 3/4 cup polenta, about 1/2 cup stew, and tablespoon cheese)

How to Make It

Step 1

Prepare polenta according to package directions, using 1/2 teaspoon salt. Set aside, and keep warm.

Step 2

Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Slice mushroom caps; set aside.

Step 3

Heat oil in a large Dutch oven. Add onion; cook over medium heat, stirring constantly, 3 minutes or until softened. Add remaining 1/2 teaspoon salt, sliced mushrooms, and pepper. Cook 5 minutes or until mushrooms are tender, stirring frequently.

Step 4

Sprinkle flour over mushrooms, and cook 30 seconds, stirring constantly. Add wine and broth; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes or until thickened, stirring constantly. Stir in parsley and rosemary. Serve immediately over prepared polenta. Sprinkle 1 tablespoon cheese over each serving.

Oxmoor House Healthy Eating Collection

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