Polenta w/mushrooms and sun dried tomatos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 c. vegetable broth1/4 c. white wine1 c. coarse yellow cornmeal1/4 lb (2 c) sliced mushrooms1 tbsp olive oil1/4 c mozzarella cheese, shredded1/4 c. feta cheese, crumbled1/8 c. sun dried tomato
1. Grease and 8x8 or 9x11 pan.
2. In a saucepan, combine broth and wine over medium heat. Bring to a boil. Gradually add cornmeal and stir until well blended.
3. Reduce heat to low and cook 15 minutes, stirring frequently.
4. Add mushrooms and cook 10 more minutes, or until mixture is thick.
5. Stir in olive oil, 1/2 of the mozzarella cheese, all of the feta cheese, and tomatoes.
6. Spread the mixture into a pan. Sprinkle with the rest of the mozzarella cheese. Bake at 350 for 15-20 minutes. Cool for 10 minutes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user BREES2.
2. In a saucepan, combine broth and wine over medium heat. Bring to a boil. Gradually add cornmeal and stir until well blended.
3. Reduce heat to low and cook 15 minutes, stirring frequently.
4. Add mushrooms and cook 10 more minutes, or until mixture is thick.
5. Stir in olive oil, 1/2 of the mozzarella cheese, all of the feta cheese, and tomatoes.
6. Spread the mixture into a pan. Sprinkle with the rest of the mozzarella cheese. Bake at 350 for 15-20 minutes. Cool for 10 minutes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user BREES2.
Nutritional Info Amount Per Serving
- Calories: 157.2
- Total Fat: 5.9 g
- Cholesterol: 10.8 mg
- Sodium: 592.4 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.9 g
- Protein: 5.7 g
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