Polenta with Tomato-Shitake Sauce

Gleaned from Cooking Light, this is a great recipe that James fixed for me one evening.

4 Servings

Taken from Cooking Light, October 2001

TOTAL TIME: 40 minutes

2 teaspoons olive oil
1/4 cup sliced shallots
3 cups thinly sliced shitake mushroom caps (about 1/2 pound)
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon bottled minced roasted garlic
1/2 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

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

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

Calories 221 (29% from fat); Fat 7g (sat 2.7g, mono 2.8g, poly 0.3g); Protein 10.8g; Carb 29.4g; Fiber 3.8g; Chol 10mg; Iron 2.2mg; Sodium 876mg; Calc 217mg