Walnut Rosemary Polenta With Tomato Mushroom Sauté

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 16 ounces button mushrooms, wiped clean and sliced
• salt and pepper
• 2 garlic cloves, minced
• 1/2 cup wine
• 1 tablespoon fresh rosemary
• 1 (14 ounce) can crushed tomatoes
• 2 1/2 cups canned vegetable stock or 2 1/2 cups chicken stock
• 1 cup skim milk
• 1 cup yellow cornmeal or 1 cup quick-cooking polenta
• 1 tablespoon fresh rosemary
• 3/4 cup grated low-fat cheddar cheese
• 3 tablespoons butter
• 1/2 cup walnuts, toasted, finely chopped

Recipe

• 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.