Walnut Rosemary Polenta with Tomato Mushroom Saute

By Mindee Curtis
Total Time
55 Mins
Serves
8

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. 

Prep Time
20 Mins
Cook Time
35 Mins
Total Time
55 Mins
Calories
300
Total Fat
17
Polyunsaturated Fat
4
Cholesterol
20
Sodium
250
Carbohydrates
27
Dietary Fiber
3
Protein
9

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

  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. Cover and cook until mushrooms release their juices, about 10 minutes.
  4. Add the minced garlic. Uncover pan; raise heat to high.
  5. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes.
  6. Add wine, rosemary, and tomatoes.
  7. Simmer until sauce has thickened, 10 to 15 minutes.
  8. Meanwhile, make the polenta. In a large saucepan over high heat, bring stock and milk to a boil.
  9. Reduce heat to medium, and very gradually, add cornmeal in a thin stream, whisking constantly until smooth.
  10. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes.
  11. Remove from heat and stir in reserved rosemary, cheese, butter, and walnuts. Salt and pepper to taste.
  12. Serve the polenta topped with the tomato mushroom sauté.