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Cook Time:25 minsAdditional Time:5 minsTotal Time:30 minsServings:4Yield:4 servings, 2 slices polenta & 3/ cup sauce eachJump to Nutrition Facts
Cook Time:25 minsAdditional Time:5 minsTotal Time:30 minsServings:4Yield:4 servings, 2 slices polenta & 3/ cup sauce each
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings, 2 slices polenta & 3/ cup sauce each
Yield:
4 servings, 2 slices polenta & 3/ cup sauce each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 16-ounce tube prepared plain polenta, sliced into 8 rounds1tablespoonextra-virgin olive oil½cupminced onion1poundmushrooms, such as white or cremini, sliced2 cups stemmed and sliced shiitake mushrooms, (4 1/2 ounces with stems)¼teaspoonsalt¼teaspoonfreshly ground pepper½cupwhite wine½cupreduced-fat sour cream2/3 cup shredded fontina cheese, (see Note)2teaspoonsminced fresh tarragon
Cook Mode(Keep screen awake)
Ingredients
1 16-ounce tube prepared plain polenta, sliced into 8 rounds
1tablespoonextra-virgin olive oil
½cupminced onion
1poundmushrooms, such as white or cremini, sliced
2 cups stemmed and sliced shiitake mushrooms, (4 1/2 ounces with stems)
¼teaspoonsalt
¼teaspoonfreshly ground pepper
½cupwhite wine
½cupreduced-fat sour cream
2/3 cup shredded fontina cheese, (see Note)
2teaspoonsminced fresh tarragon
DirectionsPreheat oven to 400 degrees F. Coat a baking sheet with cooking spray.Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.TipsNote: If you can’t find fontina, substitute another melting cheese, such as Gruyère or Swiss.Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.Originally appeared: EatingWell Magazine, October/November 2006
Directions
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.TipsNote: If you can’t find fontina, substitute another melting cheese, such as Gruyère or Swiss.Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.
Tips
Note: If you can’t find fontina, substitute another melting cheese, such as Gruyère or Swiss.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Originally appeared: EatingWell Magazine, October/November 2006
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Nutrition Facts(per serving)290Calories13gFat27gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
