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Walnut Rosemary Polenta with Tomato Mushroom Saute
Walnut Rosemary Polenta with Tomato Mushroom Saute
Submitted By:

A delicious vegetarian entree that even meat-eaters will love! This seasonal dish is sure to please a crowd.

This is a prize-winning recipe in the Smart Holiday Menu Makeover recipe contest submitted by Mindee Curtis.

"As our family grows and vegetarians and meat eaters co-exist at family gatherings, it is essential to find recipes that appeal to both. This recipe is an entree or side dish that appeals to everyone. Minimal butter and oil are used and the vegetables and herbs shine through."

The commentary expressed on consumer submitted recipes is the opinion of the author and not of the California Walnut Board.

  • Servings: 8
  • Prep Time: 20m
  • Cook Time: 35m
0 star
Vegetarian
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

½ cup white wine

1 tablespoon fresh rosemary

1 14 oz. can crushed tomatoes

2 ½ cups canned low-salt vegetable or chicken 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

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.

Nutrition

  • Calories: 270
  • Total Fat: 12 g
  • Saturated Fat: 3 g
  • Monounsaturated Fat: 4 g
  • Polyunsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Cholesterol: 5 mg
  • Sodium: 180 mg
  • Total Carbohydrate: 29 g
  • Dietary Fiber: 4 g
  • Protein: 11 g