Walnut Rosemary Polenta With Tomato Mushroom Sauté

Name: Walnut Rosemary Polenta With Tomato Mushroom Sauté
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
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; 1/2 cup white wine; 1 tablespoon fresh rosemary; 1 (14 ounce) can crushed tomatoes; 2 1/2 cups canned vegetable stock or 2 1/2 cups chicken stock; 1 cup skim milk; 1 cup yellow cornmeal or 1 cup quick-cooking polenta; 1 tablespoon fresh rosemary; 3/4 cup grated low-fat cheddar cheese; 3 tablespoons butter; 1/2 cup walnuts, toasted, finely chopped

Submitted by Pinay0618

"In trying to cut food costs, I've found that cheap doesn't always mean bad - you just have to be diligent in your search. This recipe came from the California walnuts website, and can serve as a vegetarian entree or a side dish."

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Ready In:: 1hr
Ingredients:: 16
Serves:: 8

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
¹⁄₂ cup white wine
1 tablespoon fresh rosemary
1 (14 ounce) can crushed tomatoes
2 ¹⁄₂ cups canned vegetable stock or 2 1/2 cups chicken stock
1 cup skim milk
1 cup yellow cornmeal or 1 cup quick-cooking polenta
1 tablespoon fresh rosemary
³⁄₄ cup grated low-fat cheddar cheese
3 tablespoons butter
¹⁄₂ cup walnuts, toasted, finely chopped

directions

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.
Note: For firmer polenta, spread out cooked polenta on a baking sheet. Let set for 30 minutes or overnight. Cut into squares or triangles as desired. Reheat on a grill or in the oven.