EatingWell Polenta with Creamy Mushrooms - 6 pts

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EatingWell Polenta with Creamy Mushrooms - 6 pts

1 16-ounce tube prepared plain polenta, sliced into 8 rounds

1 tablespoon extra-virgin olive oil

1/2 cup minced onion

1 pound mushrooms, such as white or cremini, sliced

2 cups stemmed and sliced shiitake mushrooms (4 1/2 ounces with stems)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup white wine

1/2 cup reduced-fat sour cream

2/3 cup shredded fontina cheese (see Note)

2 teaspoons minced fresh tarragon

 

 

 

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.

2. Arrange the polenta on the prepared baking sheet and bake until

crispy on the bottom and heated through, about 20 minutes.

3. Meanwhile, heat oil in a large skillet over medium-high heat. Add

onion and cook, stirring often, until lightly browned, 2 to 3 minutes.

Stir in mushrooms, salt and pepper, and cook, stirring often, until

the mushrooms are softened and most of the liquid has evaporated, 8 to

10 minutes.

4. Pour in wine; bring to a boil and scrape up any browned bits from

the bottom of the pan. Reduce the liquid until the pan is almost dry,

2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from

the heat, stir in cheese and tarragon. Serve the sauce over the

polenta.

 

NUTRITION INFORMATION: Per serving: 254 calories; 13 g fat (6 g sat, 5

g mono); 33 mg cholesterol; 20 g carbohydrate; 10 g protein; 2 g

fiber; 517 mg sodium; 455 mg potassium. Nutrition bonus: Selenium (24%

daily value), Calcium (15% dv).

Nutrition bonus: Selenium (24% daily value), calcium (15% dv)

1 Carbohydrate serving

Exchanges: 1 starch, 1 vegetable, 1 high-fat meat, 1 fat

 

Source: EatingWell Weekly

Formatted by Chupa Babi in MC: 03.13.07

 

Makes 4 servings, 2 slices polenta & 3/4 cup sauce each

ACTIVE TIME: 25 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

 

This mushroom sauce has such sophisticated flavor, you won't believe

how easy it is to make. We love the smooth, creamy texture and nutty,

rich taste of fontina cheese when paired with full-flavored shiitakes.

Note: If you can't find fontina, substitute another melting cheese,

such as Gruyère or Swiss. Make it a Meal: Toss steamed broccolini with

olive oil, lemon juice and salt to serve alongside.

 

ChupaNote: I stirred an extra 1/4 cup of minced green onions just

before serving. Also sprinkled each serving with a little red pepper

flakes. Next time I'll use feta cheese and not use salt at all. Would

also add fresh minced garlic next time.

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