Walnut Rosemary Polenta with Tomato Mushroom Saute
Description
A delicious entree for vegetarians and meat-eaters alike. It can also be served as a side dish with or without the tomato mushroom sauté.
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 to taste
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 tablespoon fresh rosemary
- 1 14-ounce can crushed tomatoes
- 2 1/2 cups canned low-salt vegetable or chicken stock
- 1 cup skim milk
- 1 cup yellow cornmeal or quick cooking polenta
- 1 tablespoon fresh rosemary
- 3/4 cup grated low-fat Cheddar cheese
- 3 tablespoons butter
- 1/2 cup California walnuts, toasted, finely chopped
PREPARATION
- In a large skillet, heat oil and butter over medium heat.
- Add onion; cook, stirring often, until soft, about 5 minutes.
- Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
- Add the minced garlic. Uncover pan; raise heat to high.
- Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes.
- Add wine, rosemary, and tomatoes.
- Simmer until sauce has thickened, 10 to 15 minutes.
- Meanwhile, make the polenta. In a large saucepan over high heat, bring stock and milk to a boil.
- Reduce heat to medium, and very gradually, add cornmeal in a thin stream, whisking constantly until smooth.
- Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes.
- Remove from heat and stir in reserved rosemary, cheese, butter, and walnuts. Salt and pepper to taste.
- Serve the polenta topped with the tomato mushroom sauté.
NUTRITION
- Calories: 300 cal
- Total Fat: 17 g
- Polyunsaturated Fat: 4 g
- Cholesterol: 20 mg
- Sodium: 250 mg
- Carbohydrates: 27 g
- Dietary Fiber: 3 g
- Protein: 9 g