Polenta with Creamy Truffled Mushroom Sauce

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Polenta with Creamy Truffled Mushroom Sauce calories by ingredient


Introduction

If you should get the chance to buy a jar of white truffles in Italy, by all means do so. Here's a wonderful recipe to use them in. If you should get the chance to buy a jar of white truffles in Italy, by all means do so. Here's a wonderful recipe to use them in.
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

Directions

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.