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Walnut Rosemary Polenta with Tomato Mushroom Saute

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


  • 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


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