Walnut Rosemary Polenta With Tomato Mushroom Saute Recipe

Name: Walnut Rosemary Polenta With Tomato Mushroom Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 1 medium onion, finely chopped; 16 ounces white button mushrooms, wiped clean and sliced; salt and pepper; 2 garlic cloves, minced; ½ cup white wine; 1 tablespoon fresh rosemary; 1 (14 ounce) can crushed tomatoes; 2 ½ cups canned vegetable stock or 2 ½ cups chicken stock; 1 cup skim milk; 1 cup yellow cornmeal or 1 cup quick-cooking polenta; 1 tablespoon fresh rosemary; ¾ cup grated low-fat cheddar cheese; 3 tablespoons butter; ½ cup walnuts, toasted, finely chopped

Servings: persons

2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
16 ounces white button mushrooms, wiped clean and sliced
salt and pepper
2 garlic cloves, minced
½ cup white wine
1 tablespoon fresh rosemary
1 (14 ounce) can crushed tomatoes
2 ½ cups canned vegetable stock or 2 ½ cups chicken stock
1 cup skim milk
1 cup yellow cornmeal or 1 cup quick-cooking polenta
1 tablespoon fresh rosemary
¾ cup grated low-fat cheddar cheese
3 tablespoons butter
½ cup walnuts, toasted, finely chopped

1
In a large skillet, heat oil and butter over medium heat.
2
Add onion; cook, stirring often, until soft, about 5 minutes.
3
Add mushrooms; season generously with salt and pepper.
4
Cover and cook until mushrooms release their juices, about 10 minutes.
5
Add the minced garlic.
6
Uncover pan; raise heat to high.
7
Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes.
8
Add wine, rosemary, and tomatoes.
9
Simmer until sauce has thickened, 10 to 15 minutes.
10
Meanwhile, make the polenta.
11
In a large saucepan over high heat, bring stock and milk to a boil.
12
Reduce heat to medium, and very gradually, add cornmeal in a thin stream, whisking constantly until smooth.
13
Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes.
14
Remove from heat and stir in reserved rosemary, cheese, butter, and walnuts.
15
Salt and pepper to taste.
16
Serve the polenta topped with the tomato mushroom saute.
17
Note: For firmer polenta, spread out cooked polenta on a baking sheet.
18
Let set for 30 minutes or overnight.
19
Cut into squares or triangles as desired.
20
Reheat on a grill or in the oven.

815

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 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons butter, 1 medium onion, finely chopped, 16 ounces white button mushrooms, wiped clean and sliced, and more.

Yes, Walnut Rosemary Polenta With Tomato Mushroom Saute falls under the General 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.

Walnut Rosemary Polenta With Tomato Mushroom Saute

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