Creamy Polenta with Portobello Mushroom Sauce
Recipe from Better Homes and Gardens

Looking for hearty main-dish vegetarian dishes? Serve this made-for-two recipe of meaty-flavor portobello mushrooms, mild yet tangy shredded Havarti cheese, and polenta.


Creamy Polenta with Portobello Mushroom Sauce

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Ingredients
  • 1  tablespoon
    olive oil
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  • 1  8-ounce
    fresh portobello mushroom, stem removed, quartered, and sliced (2 1/2 cups)
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  • 1/2  cup
    finely chopped onion
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  • 3 
    cloves garlic, minced
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  • 2  tablespoons
    dry red wine
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  • 2  teaspoons
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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  • 3 
    plum tomatoes, chopped
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  • 1  cup
    water
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  • 1/3  cup
    cornmeal
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  • 1  tablespoon
    margarine or butter
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  • 1/8  teaspoon
    salt
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  • 1/3  cup
    shredded Havarti or brick cheese (1 1/2 ounces)
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Directions
1.
In a large skillet heat oil over medium-high heat. Add mushroom, onion, and garlic. Cook and stir for 4 to 5 minutes or until mushroom is tender. Add the wine and if using, dried herb. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes to blend flavors. Stir in tomatoes and if using, fresh oregano; heat through. Remove from heat; cover and keep warm.
2.
Meanwhile, for polenta, in a small bowl stir together 1/2 cup of the water and the cornmeal; set aside. In a small saucepan bring the remaining 1/2 cup water, the margarine, and salt just to boiling. Slowly add the cornmeal mixture, stirring constantly. Reduce heat to low. Cook and stir about 10 minutes or until polenta is thick. Stir in cheese.
3.
To serve, divide the polenta between 2 shallow pasta bowls or soup bowls. Top with the mushroom mixture. If desired, garnish with additional fresh oregano.
Nutrition information
Calories 377, Total Fat 21 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 2 g, Cholesterol 26 mg, Sodium 345 mg, Carbohydrate 33 g, Total Sugar 5 g, Fiber 8 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 35%, Calcium 21%, Iron 13%. Exchanges: Vegetable 2, Starch 1.5, High-Fat Meat .5, Fat 3. Percent Daily Values are based on a 2,000 calorie diet
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