Once Upon a Tine
Wednesday, November 29, 2006
On the side
Polenta in Creamy Mushroom Sauce
I've recently discovered polenta. I cut it into squares and fry it in coconut oil for amazing croutons!!
I'm branching out now and creating ways to work in in to my family's meals. Tonight I will serve it with the pork chops for a hearty, satisfying meal.
This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make.
If you can't find fontina, substitute another melting cheese, such as Gruyère or Swiss.
1 16-ounce tube prepared plain polenta, sliced into 8 rounds
1 tablespoon extra-virgin olive oil
1/2 cup minced onion
mushrooms, such as white or cremini, stemmed and sliced shiitake mushrooms
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup white wine
1/2 cup reduced-fat sour cream
2/3 cup shredded fontina cheese (see Note)
2 teaspoons minced fresh tarragon
1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
4. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.
posted by Jules at 8:47 AM
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