Polenta with Creamy Truffled Mushroom Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
12 oz prepared Polenta, cut from tube (18 oz 4 servings), Sliced into 6 (2oz) pieces 1 tbsp Extra Virgin Olive Oil 100 gram onion, thinly sliced 215 gram Cremini Mushrooms (or half Cremini, half shitake),sliced 1 tsp white truffle mushroom .25 tsp Salt .25 tsp Pepper 125 mL White Wine .5 cup reduced fat Sour Cream 2 Mini round servings Baby Bell Light Cheese, sliced
Preheat oven to 400 degrees. Coat baking sheet with cooking spray. Place polenta slices on baking sheet and bake until crispy on the bottom and heated through (about 20 minutes).
Meanwhile, heat oil in a large skillet over med-high heat. Add onion and cook, stirring often, until lightly browned. Stir in mushrooms, salt and pepper. Cook, stirring often, until mushrooms are softened (about 10 minutes). Pour in wine. Bring to boil, scraping up browned bits from botto of the pan. Reduce liquid until pan is almost dry (2-3 minutes). Stir in sour cream, heat to simmer. Remove from heat and stir in cheese. Serve sauce over polenta.
Serving Size: Makes 3 servings: 2 slices of polenta and 3/4 cup sauce each
Number of Servings: 3
Recipe submitted by SparkPeople user KATHRYN592.
Meanwhile, heat oil in a large skillet over med-high heat. Add onion and cook, stirring often, until lightly browned. Stir in mushrooms, salt and pepper. Cook, stirring often, until mushrooms are softened (about 10 minutes). Pour in wine. Bring to boil, scraping up browned bits from botto of the pan. Reduce liquid until pan is almost dry (2-3 minutes). Stir in sour cream, heat to simmer. Remove from heat and stir in cheese. Serve sauce over polenta.
Serving Size: Makes 3 servings: 2 slices of polenta and 3/4 cup sauce each
Number of Servings: 3
Recipe submitted by SparkPeople user KATHRYN592.
Nutritional Info Amount Per Serving
- Calories: 265.6
- Total Fat: 11.5 g
- Cholesterol: 25.7 mg
- Sodium: 668.5 mg
- Total Carbs: 1,675.5 g
- Dietary Fiber: 2.2 g
- Protein: 11.4 g
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