Polenta with Creamy Mushroom Sauce - 20g Carbs, 2g Fiber
From Eating Well Magazine
This mushroom sauce has such sophisticated flavor, you won’t
believe how easy it is to make. We love the smooth, creamy
texture and nutty, rich taste of fontina cheese when paired
with full-flavored shiitakes. Note: If you can’t find fontina,
substitute another melting cheese, such as Gruyère or Swiss.
Make it a meal: Toss steamed broccolini with olive oil, lemon
juice and salt to serve alongside.
NUTRITION PROFILE: Low Calorie | Low Carb | Low Cholesterol
Makes 4 servings, 2 slices polenta & 3/4 cup sauce each
ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 16-oz tube prepared plain polenta, sliced into 8 rounds
1 Tbsp extra-virgin olive oil
1/2 cup minced onion
1 lb mushrooms, such as white or cremini, sliced
2 cups stemmed and sliced shiitake mushrooms (4 1/2 oz with stems)
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 cup white wine
1/2 cup reduced-fat sour cream
2/3 cup shredded fontina cheese (see Note)
2 tsp minced fresh tarragon
1. Preheat oven to 400 degrees 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.
Nutrition per Serving:
254 Calories, 13g Fat (6g Sat, 5g Mono), 33mg Cholesterol,
20g Carbs, 10g Protein, 2g Fiber, 517mg Sodium, 455mg Potassium
Nutrition bonus: Selenium (24% daily value), calcium (15% dv)
1 Carbohydrate serving
Exchanges: 1 starch, 1 vegetable, 1 high-fat meat, 1 fat