Wednesday, May 4, 2011

Polenta with Tomato Mushroom Sauce

I made a cheesey polenta topped with a tomato mushroom sauce for years, and it was very tasty. The amount of cheese, however, wouldn't allow me to include it as a healthy recipe. As a result, it wasn't served very often at our house. However, because it was one of the first vegetarian recipes that family members would actually request, I've been working on a healthy revision. Here's the new rendition. It was served last night ... and my squad of picky eaters wanted seconds! Surely, that's success!


1 roll of pre-made polenta
1 tsp olive oil (or two sprays)
1-1/2 cup tomato sauce (save leftover sauce for an additional meal)
2 cups sliced mushrooms
4 Tbs shredded mozzarella cheese
4 tsp shredded parmesan cheese


Slice polenta roll into 1/2 inch slices, 3 slices per person. Heat olive oil in a non-stick pan over medium high heat. Heat polenta slices until brown on each side, about 5 minutes per side. Meanwhile, place sliced mushrooms in a microwave safe container. Cook on high power for 1 minute, stir and cook for an additional minute. Continue cooking in 1 minute increments until the mushrooms are "sweated" and limp. Add tomato sauce to mushrooms and heat in microwave until hot. Serve by arranging 3 slices of polenta on each plate. Top with some of the tomato mushroom sauce, then sprinkle each serving with 1 tablespoon of the mozzarella cheese and 1 teaspoon of the parmesan.

Stealthy Cooking Tip: This is a time saving recipe, that combines prepared products with fresh. Store prepared polenta uses simpe cornmeal with minimal salt, making it a healthful product. To make this recipe even simpler, purchase prepared tomato sauce. If buying prepared sauce, check the contents ... some sauces taste so good because they're loaded with sugar!  

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