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    You are in: Home / Recipes / Walnut Rosemary Polenta With Tomato Mushroom Sauté Recipe
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    Walnut Rosemary Polenta With Tomato Mushroom Sauté

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Pinay0618's Note:

    In trying to cut food costs, I've found that cheap doesn't always mean bad - you just have to be diligent in your search. This recipe came from the California walnuts website, and can serve as a vegetarian entree or a side dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet, heat oil and butter over medium heat.
    2. 2
      Add onion; cook, stirring often, until soft, about 5 minutes.
    3. 3
      Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
    4. 4
      Add the minced garlic. Uncover pan; raise heat to high.
    5. 5
      Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes.
    6. 6
      Add wine, rosemary, and tomatoes.
    7. 7
      Simmer until sauce has thickened, 10 to 15 minutes.
    8. 8
      Meanwhile, make the polenta. In a large saucepan over high heat, bring stock and milk to a boil.
    9. 9
      Reduce heat to medium, and very gradually, add cornmeal in a thin stream, whisking constantly until smooth.
    10. 10
      Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes.
    11. 11
      Remove from heat and stir in reserved rosemary, cheese, butter, and walnuts. Salt and pepper to taste.
    12. 12
      Serve the polenta topped with the tomato mushroom sauté.
    13. 13
      Note: For firmer polenta, spread out cooked polenta on a baking sheet. Let set for 30 minutes or overnight. Cut into squares or triangles as desired. Reheat on a grill or in the oven.

    Ratings & Reviews:

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    Nutritional Facts for Walnut Rosemary Polenta With Tomato Mushroom Sauté

    Serving Size: 1 (212 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 272.3
     
    Calories from Fat 153
    56%
    Total Fat 17.0 g
    26%
    Saturated Fat 6.1 g
    30%
    Cholesterol 21.9 mg
    7%
    Sodium 250.2 mg
    10%
    Total Carbohydrate 21.7 g
    7%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.8 g
    15%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    vegetable stock

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