Walnut Rosemary Polenta With Tomato Mushroom Sauté

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 2  tablespoons butter
• 1  medium onion, finely chopped
• 16  ounces white button mushrooms, wiped clean and sliced
•  salt and pepper
• 2  garlic cloves, minced
• 1⁄2 cup white wine
• 1  tablespoon fresh rosemary
• 1 (14 ounce) can crushed tomatoes
• 2 1⁄2 cups  canned  vegetable stock or 2 1⁄2 cups  chicken stock
• 1  cup skim milk
• 1  cup yellow cornmeal or 1  cup  quick-cooking polenta
• 1  tablespoon fresh rosemary
• 3⁄4 cup  grated low-fat cheddar cheese
• 3  tablespoons butter
• 1⁄2 cup walnuts, toasted, finely chopped

Directions

1. In a large skillet, heat oil and butter over medium heat.
2. Add onion; cook, stirring often, until soft, about 5 minutes.
3. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.
4. Add the minced garlic. Uncover pan; raise heat to high.
5. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes.
6. Add wine, rosemary, and tomatoes.
7. Simmer until sauce has thickened, 10 to 15 minutes.
8. Meanwhile, make the polenta. In a large saucepan over high heat, bring stock and milk to a boil.
9. Reduce heat to medium, and very gradually, add cornmeal in a thin stream, whisking constantly until smooth.
10. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes.
11. Remove from heat and stir in reserved rosemary, cheese, butter, and walnuts. Salt and pepper to taste.
12. Serve the polenta topped with the tomato mushroom sauté.
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.