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    You are in: Home / Recipes / Polenta With Creamy Mushroom Sauce Recipe
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    Polenta With Creamy Mushroom Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Hey Jude's Note:

    I love those convenient tubes of prepared polenta and always keep one on hand for quick and easy meals. This recipe has become one of our's hearty enough for a main meal, served with steamed broccoli. I found this recipe in the Oct/Nov 2006 issue of EatingWell magazine.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°. Coat a baking sheet with cooking spray.
    2. 2
      Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
    3. 3
      Meanwhile, heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the 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. 4
      Pour in the 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.
    5. 5
      Stir in the sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon.
    6. 6
      Serve the sauce over the polenta.

    Ratings & Reviews:

    • on February 15, 2014


      I can see why this is one of your favorite meals. This recipe is delicious and will go straight to my keeper file. I took delight in every single bite. I made a couple substitutions based on what I had on hand and I honestly can't imagine the recipe as written tasting any better, but I intend to find out. I used about 3/4 cup thinly sliced leek instead of onion, a combination of grated mozzarella, pepper jack and parmesan cheeses and a 1/4 t. of dried tarragon instead of fresh. So, so good. Thanks so much for posting the recipe.

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    • on April 26, 2007


      Outstanding; my wife was moaning while she ate! (Doesn't happen every day). This was easy to prepare and delicious. I used baby portabellas instead of crimini and regular sour cream but otherwise followed exactly. Thank you Hey Jude.

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    • on March 04, 2007


      Delish and so easy to make. This is great for a work night meal. I had to make some subs due to my dietary restrictions, including leaving out the oil, and using fat fee sour cream. I also used only about half as much cheese and it was low fat swiss. The tarragon is a fantastic flavor and really makes this dish. Thanks for posting, this is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Polenta With Creamy Mushroom Sauce

    Serving Size: 1 (216 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.5
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 6.2 g
    Cholesterol 32.6 mg
    Sodium 310.2 mg
    Total Carbohydrate 8.6 g
    Dietary Fiber 1.5 g
    Sugars 3.3 g
    Protein 9.4 g

    The following items or measurements are not included:

    prepared polenta

    shiitake mushrooms

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