Walnut Rosemary Polenta with Tomato Mushroom Saute
Soft, warm polenta with savory mushroom and tomato saute is a meal unto itself. Or you can serve alongside your favorite fish.
- Duration
- Cook Time
- Prep Time
- 8 ServingsServings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 16 oz. white button mushrooms, wiped clean and sliced
- Salt and pepper to taste
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 tablespoon fresh rosemary
- 1 14 oz. can crushed tomatoes
- 2 1/2 cups canned low-salt vegetable stock
- 1 cup skim milk
- 1 cup yellow cornmeal or quick cooking polenta
- 1 tablespoon fresh rosemary
- 3/4 cup grated low-fat Cheddar cheese
- 3 tablespoons butter
- 1/2 cup California walnuts, toasted, finely chopped
Preparation
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 Remove from heat and stir in reserved rosemary, cheese, butter, and walnuts. Salt and pepper to taste.
Source: California Walnut Board
