Walnut Rosemary Polenta With Tomato Mushroom Sauté |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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:
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.
13. 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.
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