Polenta with Tomato-Shiitake Sauce

To make easy work of slicing shiitake mushrooms, slice three of four stacked caps at a time.

Yield: 4 servings (serving size: about 2/3 cup cooked polenta and 1 cup tomato mixture)

Ingredients

• 2  teaspoons  olive oil
• 1/3  cup  sliced shallots
• 3  cups  thinly sliced shiitake mushroom caps (about 1/2 pound)
• 2  teaspoons  dried basil
• 1  teaspoon  dried oregano
• 1  teaspoon  bottled minced roasted garlic
• 1/4  teaspoon  crushed red pepper
• 1/4  teaspoon  sugar
• 2  (14.5-ounce) cans diced tomatoes, drained
• 2  cups  vegetable broth
• 1  cup  water
• 3/4  cup  instant dry polenta
• 1/2  cup  grated Parmesan cheese

Preparation

Heat oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; sauté 3 minutes or until tender. Stir in basil and next 5 ingredients (basil through tomatoes); cook 3 minutes or until thoroughly heated. Keep warm.

Combine vegetable broth and water in a large saucepan, and bring to a boil. Stir in the polenta. Reduce heat, and simmer until thick (about 5 minutes), stirring frequently. Stir in the cheese. Serve the tomato mixture over polenta.

Nutritional Information

Calories:

221 (29% from fat)

Fat:

7g (sat 2.7g,mono 2.8g,poly 0.3g)

Protein:

10.8g

Carbohydrate:

29.4g

Fiber:

3.8g

Cholesterol:

10mg

Iron:

2.2mg

Sodium:

876mg

Calcium:

217mg