Polenta With Creamy Mushroom Sauce

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 favorites...it's hearty enough for a main meal, served with steamed broccoli. I found this recipe in the Oct/Nov 2006 issue of EatingWell magazine.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 (16 ounce) package  plain  prepared polenta, sliced into 8 rounds
• 1  tablespoon extra virgin olive oil
• 1⁄2 cup  minced onion
• 1  lb white mushrooms or 1  lb cremini mushroom, sliced
• 2  cups  stemmed and sliced shiitake mushrooms
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄2 cup white wine
• 1⁄2 cup reduced-fat sour cream
• 2⁄3 cup  shredded Fontina cheese (may substitute Gruyere or Swiss)
• 2  teaspoons  minced fresh tarragon

Directions

1. Preheat oven to 400°. 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 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. 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. Stir in the sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon.
6. Serve the sauce over the polenta.