Polenta With Creamy Mushroom Sauce

Name: Polenta With Creamy Mushroom Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 (16 ounce) package plain prepared polenta, sliced into 8 rounds; 1 tablespoon extra virgin olive oil; 1/2 cup minced onion; 1 lb white mushrooms or 1 lb cremini mushroom, sliced; 2 cups stemmed and sliced shiitake mushrooms; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1/2 cup white wine; 1/2 cup reduced-fat sour cream; 2/3 cup shredded Fontina cheese (may substitute Gruyere or Swiss); 2 teaspoons minced fresh tarragon

Submitted by Hey Jude

"I love those convenient tubes of prepared polenta and always keep one on hand for quick and easy meals. This recipe has become one of our favorites...it's hearty enough for a main meal, served with steamed broccoli. I found this recipe in the Oct/Nov 2006 issue of EatingWell magazine."

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Ready In:: 35mins
Ingredients:: 11
Serves:: 4

ingredients

1 (16 ounce) package plain prepared polenta, sliced into 8 rounds
1 tablespoon extra virgin olive oil
¹⁄₂ cup minced onion
1 lb white mushrooms or 1 lb cremini mushroom, sliced
2 cups stemmed and sliced shiitake mushrooms
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper
¹⁄₂ cup white wine
¹⁄₂ cup reduced-fat sour cream
²⁄₃ cup shredded Fontina cheese (may substitute Gruyere or Swiss)
2 teaspoons minced fresh tarragon

directions

Preheat oven to 400°. 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 the oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the 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 the 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 the sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon.
Serve the sauce over the polenta.

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Reviews

I can see why this is one of your favorite meals. This recipe is delicious and will go straight to my keeper file. I took delight in every single bite. I made a couple substitutions based on what I had on hand and I honestly can't imagine the recipe as written tasting any better, but I intend to find out. I used about 3/4 cup thinly sliced leek instead of onion, a combination of grated mozzarella, pepper jack and parmesan cheeses and a 1/4 t. of dried tarragon instead of fresh. So, so good. Thanks so much for posting the recipe.

Lucky in Bayview
Outstanding; my wife was moaning while she ate! (Doesn't happen every day). This was easy to prepare and delicious. I used baby portabellas instead of crimini and regular sour cream but otherwise followed exactly. Thank you Hey Jude.

labellechef
Delish and so easy to make. This is great for a work night meal. I had to make some subs due to my dietary restrictions, including leaving out the oil, and using fat fee sour cream. I also used only about half as much cheese and it was low fat swiss. The tarragon is a fantastic flavor and really makes this dish. Thanks for posting, this is a keeper!

VegSocialWorker

Tweaks

Outstanding; my wife was moaning while she ate! (Doesn't happen every day). This was easy to prepare and delicious. I used baby portabellas instead of crimini and regular sour cream but otherwise followed exactly. Thank you Hey Jude.

labellechef