Polenta with Portobello Mushrooms and Tomato-Basil Sauce

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Polenta with Portobello Mushrooms and Tomato-Basil Sauce

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup pine nuts

3 tablespoons olive oil

2 cloves garlic -- minced

4 cups vegetable stock

4 sun-dried tomatoes

4 tablespoons pesto sauce

Salt and freshly ground black pepper

1/4 pound Portobello mushrooms -- thinly sliced

1 medium onion -- finely chopped

1/2 teaspoon salt

1 cup yellow cornmeal

2 tablespoons grated Pecorino Romano cheese

Fresh basil leaves as garnish

 

The meaty texture of Portobello mushrooms is a pleasant surprise. I like them so

much I often grill a few extra brushed with garlic, olive oil, and a dash of

Worcestershire, and serve them along side the polenta.

 

Toast pine nuts in a medium skillet over low heat, shaking pan frequently, about

5 minutes. Remove from heat and reserve. Heat 1 tablespoon of the oil in a

medium saucepan over medium heat. Add garlic and stir until light brown. Add 1

cup of the stock and the tomatoes. Increase heat and boil until reduced by half,

about 10 minutes. Stir in pesto, salt, and pepper. Keep warm. Heat remaining 2

tablespoons olive oil in medium skillet over medium-high heat. Add mushrooms and

onion and saute until soft, about 5 minutes. Set aside.

 

Preheat oven to 350 degrees. Bring remaining 3 cups stock and the salt to a boil

in a large saucepan. Stir in cornmeal in a thin stream. Boil until polenta is

thick, stirring constantly, about 20 minutes. Blend in mushroom mixture. Turn

polenta into an oiled baking dish. Smooth out top and sprinkle with cheese. Bake

for 15 minutes. To serve, spoon onto plates or cut into squares or wedges and

top with reserved sauce. Sprinkle with pine nuts and garnish with fresh basil

leaves.

 

6 SERVINGS

 

Calories 337.5 * Protein 8.807 gm * Fat 22.18 gm * Percentage of calories from

fat

56% * Cholesterol 2.469 mg * Dietary fiber 3.076 gm * Sodium 616.6 mg * Calcium

72.1 mg

 

 

 

Source:

" 366 Healthful Ways to Cook Tofu and other Meat Alternatives "

Copyright:

" 1996 Robin Robertson "

 

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Per Serving (excluding unknown items): 384 Calories; 20g Fat (46.6% calories

from fat); 11g Protein; 41g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol;

1361mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0