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Polenta with Mushroom-Tomato Sauce Recipe

Polenta with Mushroom-Tomato Sauce Recipe

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Ingredients

Count

Nutrition

239

Calories

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Ingredients:

Serving

1 cup coarse yellow cornmeal
1 cup cold water
2 cups canned vegetable broth, undiluted
3/4 cup frozen whole-kernel corn
1/2 cup freshly grated parmesan cheese, divided
1/4 tsp salt
olive oil-flavored vegetable cooking spray
1 tsp olive oil
1 large onion, chopped
1 large clove garlic, minced
1/8 tsp dried crushed red pepper
1/2 lb fresh mushrooms, sliced
1/3 cup dry white wine
1 (14.5-oz) can no-salt-added whole tomatoes, undrained and chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
1/4 tsp salt
1/8 tsp black pepper

Directions:

Combine cornmeal and water in a small bowl; set aside.
Pour vegetable broth into a medium saucepan, and bring to a boil over high heat. Add cornmeal mixture in a slow, steady stream, stirring constantly. Stir in corn. Reduce heat to medium; cook, stirring constantly, 20 minutes or until mixture pulls away from sides of pan. Add 1/4 cup cheese and 1/4 teaspoon salt, stirring until cheese melts. Spoon into an 8-inch cakepan coated with cooking spray. Set polenta aside, and let cool completely.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion; saute until tender. Add garlic and crushed red pepper; cook 1 minute. Add mushrooms; saute until tender. Add wine and tomatoes; cook over medium-high heat, stirring constantly, until most of the liquid evaporates. Add parsley, basil, oregano, 1/4 teaspoon salt, and 1/8 teaspoon blackpepper. Set aside, and keep warm.
Turn polenta out onto a cutting board; cut polenta into 6 wedges. Place polenta wedges on a baking sheet coated with cooking spray. Coat polenta lightly with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes or until crusty and golden. Place a polenta wedge on each individual serving plate.Top wedges evenly with mushroom mixture and remaining 1/4 cup Parmesan cheese. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	238.55 Kcal (999 kJ)
Calories from fat	59.8 Kcal
		% Daily Value*
Total Fat	6.64g	10%
Cholesterol	9.25mg	3%
Sodium	839.36mg	35%
Potassium	440.77mg	9%
Total Carbs	34.23g	11%
Sugars	4.52g	18%
Dietary Fiber	3.98g	16%
Protein	10g	20%
Vitamin C	7.2mg	12%
Iron	2.3mg	13%
Calcium	184.6mg	18%

Amount Per 100 g
Calories	93.05 Kcal (390 kJ)
Calories from fat	23.33 Kcal
		% Daily Value*
Total Fat	2.59g	10%
Cholesterol	3.61mg	3%
Sodium	327.4mg	35%
Potassium	171.93mg	9%
Total Carbs	13.35g	11%
Sugars	1.76g	18%
Dietary Fiber	1.55g	16%
Protein	3.9g	20%
Vitamin C	2.8mg	12%
Iron	0.9mg	13%
Calcium	72mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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