Polenta with Mushroom-Tomato Sauce

Yield: Serves 4

Ingredients

• 1  (16-ounce) tube of mushroom polenta, cut into 16 slices
• Cooking spray
• Olive oil
• 1  8-ounce package presliced button mushrooms
• 2  garlic cloves, minced
• 2  tablespoons  minced fresh parsley
• 1  (14 1/2-ounce) can diced Italian herb-flavored tomatoes with juices

Preparation

Preheat oven to 450°. Place polenta slices on a baking sheet coated with cooking spray. Lightly brush with oil. Bake 5 minutes or until polenta is lightly browned. Turn polenta over and brush with oil. Bake 5 minutes longer. Sauté mushrooms in 2 tablespoons oil until soft. Add garlic, parsley, and tomatoes, and simmer 5 minutes, until thick. Season with salt and black pepper. Spoon over the polenta.

Nutritional Information

Calories:

191

Fat:

7g (sat 1g,mono 5g,poly 1g)

Cholesterol:

0.0mg

Protein:

5g

Fiber:

4g

Iron:

1mg

Sodium:

457mg