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Recipe Summary

prep:
14 mins
cook:
23 mins
stand:
3 mins
total:
40 mins
Yield:
4 servings (serving size: 1 cup polenta and 1/2 cup mushroom mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium-high heat 8 minutes or until mushrooms are tender, stirring frequently. Combine cornstarch, broth, sherry, and Worcestershire sauce; stir well. Add cornstarch mixture to mushroom mixture; bring to a boil over medium-high heat. Cook 2 minutes or until mixture is slightly thick, stirring frequently.

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  • Bring water to a boil in a large saucepan. Stir in polenta; reduce heat to medium, and cook 3 to 5 minutes or until thick, stirring constantly. Add spinach, yogurt-based spread, cheese, and remaining 1/4 teaspoon each of salt and pepper; stir well to combine. Remove from heat; let stand 3 minutes or until spinach wilts, stirring often. Spoon polenta onto plates and top with mushroom mixture.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

309 calories; fat 6.2g; saturated fat 1.9g; protein 11.5g; carbohydrates 50.5g; cholesterol 5mg; iron 2.9mg; sodium 899mg; calories from fat 18%; fiber 7.7g; calcium 165mg.