Polenta With Mushroom-Tomato Sauce Recipe

Name: Polenta With Mushroom-Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup coarse yellow cornmeal; 1 cup cold water; 2 cups canned vegetable broth, undiluted; 3/4 cup frozen whole-kernel corn; 1/2 cup freshly grated Parmesan cheese, divided; 1/4 teaspoon salt; Olive oil-flavored vegetable cooking spray; 1 teaspoon olive oil; 1 large onion, chopped; 1 large clove garlic, minced; 1/8 teaspoon dried crushed red pepper; 1/2 pound fresh mushrooms, sliced; 1/3 cup dry white wine; 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh oregano; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Servings: persons

1 cup coarse yellow cornmeal
1 cup cold water
2 cups canned vegetable broth, undiluted
3/4 cup frozen whole-kernel corn
1/2 cup freshly grated Parmesan cheese, divided
1/4 teaspoon salt
Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil
1 large onion, chopped
1 large clove garlic, minced
1/8 teaspoon dried crushed red pepper
1/2 pound fresh mushrooms, sliced
1/3 cup dry white wine
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon black pepper

1
Combine cornmeal and water in a small bowl; set aside.
2
Pour vegetable broth into a medium saucepan, and bring to a boil over high heat. Add cornmeal mixture in a slow, steady stream, stirring constantly. Stir in corn. Reduce heat to medium; cook, stirring constantly, 20 minutes or until mixture pulls away from sides of pan. Add 1/4 cup cheese and 1/4 teaspoon salt, stirring until cheese melts. Spoon into an 8-inch cakepan coated with cooking spray. Set polenta aside, and let cool completely.
3
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion; saute until tender. Add garlic and crushed red pepper; cook 1 minute. Add mushrooms; saute until tender. Add wine and tomatoes; cook over medium-high heat, stirring constantly, until most of the liquid evaporates. Add parsley, basil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon blackpepper. Set aside, and keep warm.
4
Turn polenta out onto a cutting board; cut polenta into 6 wedges. Place polenta wedges on a baking sheet coated with cooking spray. Coat polenta lightly with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes or until crusty and golden. Place a polenta wedge on each individual serving plate.Top wedges evenly with mushroom mixture and remaining 1/4 cup Parmesan cheese. Serve warm.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup coarse yellow cornmeal, 1 cup cold water, 2 cups canned vegetable broth, undiluted, 3/4 cup frozen whole-kernel corn, and more.

Yes, Polenta With Mushroom-Tomato Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta With Mushroom-Tomato Sauce

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