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Polenta With Creamy Mushroom Sauce




Source of Recipe


Jennie Osborne


Recipe Introduction


Polenta is a corn porridge popular in Italy. You can buy it in sausage-shaped tubes in most grocery stores or make your own.


List of Ingredients




1 tube of polenta, sliced
1 tablespoon extra-virgin 0live oil
1/2 cup minced onion
1 lb. mushrooms,such as white or cremini,sliced
2 cups stemmed and sliced shiitake mushrooms
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup white wine
1/2 c. soy sour cream
2/3 cup shredded soy cheese
2 teaspoons minced fresh tarragon

Recipe



1. Preheat oven to 400 F. Coat a baking sheet with cooking spray.

2. Arrange the polenta rounds on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.

3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook-until lightly browned,2 to 3 min. 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 min.

4. 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 min.

5. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon.

Serve the sauce over the polenta.