Polenta with Mushroom Vegetable Topping
Tired of ordinary pasta? Tonight, try this mouthwatering polenta topped with a wild mushroom-tomato sauce. It makes a tasty alternative to pasta dinners.
Ingredients
2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
2 medium carrot, chopped (about 2/3 cup)
0.5 teaspoon ground black pepper
1 pound mixed wild* and white mushrooms, chopped (about 8 cups)
2 medium tomato, chopped (about 2 cups)
2 cloves garlic, minced
2 teaspoons dried thyme, crushed
1.75 cups Swanson® Beef Broth
6 cups water
16 ounces uncooked instant polenta
0.5 cup grated Parmesan cheese
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
2 medium carrot, chopped (about 2/3 cup)
0.5 teaspoon ground black pepper
1 pound mixed wild* and white mushrooms, chopped (about 8 cups)
2 medium tomato, chopped (about 2 cups)
2 cloves garlic, minced
2 teaspoons dried thyme, crushed
1.75 cups Swanson® Beef Broth
6 cups water
16 ounces uncooked instant polenta
0.5 cup grated Parmesan cheese
Instructions
Heat the oil in a 12-inch skillet over medium heat. Add the onion, celery, carrots and black pepper and cook until the vegetables are tender.
Stir the mushrooms, tomatoes, garlic and thyme in the skillet and cook for 5 minutes. Stir the broth in the skillet and heat to a boil. Reduce the heat to low and cook for 35 minutes or until the mixture is thickened.
Heat the oven to 350°F.
Heat the water in a 4-quart saucepan over medium-high heat to a boil. Stir in the polenta. Cook and stir for 5 minutes or until the mixture is very thick. Remove the saucepan from the heat. Stir in 1/4 cup cheese. Spread the polenta in a 3-quart shallow baking dish. Let cool for 10 minutes.
Spread the vegetable mixture over the polenta. Sprinkle with the remaining cheese.
Bake for 30 minutes or until the vegetable mixture is hot and the cheese is melted.
Stir the mushrooms, tomatoes, garlic and thyme in the skillet and cook for 5 minutes. Stir the broth in the skillet and heat to a boil. Reduce the heat to low and cook for 35 minutes or until the mixture is thickened.
Heat the oven to 350°F.
Heat the water in a 4-quart saucepan over medium-high heat to a boil. Stir in the polenta. Cook and stir for 5 minutes or until the mixture is very thick. Remove the saucepan from the heat. Stir in 1/4 cup cheese. Spread the polenta in a 3-quart shallow baking dish. Let cool for 10 minutes.
Spread the vegetable mixture over the polenta. Sprinkle with the remaining cheese.
Bake for 30 minutes or until the vegetable mixture is hot and the cheese is melted.
Polenta with Mushroom Vegetable Topping
Tired of ordinary pasta? Tonight, try this mouthwatering polenta topped with a wild mushroom-tomato sauce. It makes a tasty alternative to pasta dinners.
Directions
Print
Heat the oil in a 12-inch skillet over medium heat. Add the onion, celery, carrots and black pepper and cook until the vegetables are tender.Stir the mushrooms, tomatoes, garlic and thyme in the skillet and cook for 5 minutes. Stir the broth in the skillet and heat to a boil. Reduce the heat to low and cook for 35 minutes or until the mixture is thickened.Heat the oven to 350°F. Heat the water in a 4-quart saucepan over medium-high heat to a boil. Stir in the polenta. Cook and stir for 5 minutes or until the mixture is very thick. Remove the saucepan from the heat. Stir in 1/4 cup cheese. Spread the polenta in a 3-quart shallow baking dish. Let cool for 10 minutes.Spread the vegetable mixture over the polenta. Sprinkle with the remaining cheese.Bake for 30 minutes or until the vegetable mixture is hot and the cheese is melted.
Ingredients
2 tablespoons olive oil1 large onion, chopped (about 1 cup)2 stalks celery, chopped (about 1 cup)2 medium carrot, chopped (about 2/3 cup)0.5 teaspoon ground black pepper1 pound mixed wild* and white mushrooms, chopped (about 8 cups)2 medium tomato, chopped (about 2 cups)2 cloves garlic, minced2 teaspoons dried thyme, crushed1.75 cups Swanson® Beef Broth6 cups water16 ounces uncooked instant polenta0.5 cup grated Parmesan cheese
Five-Spice Turkey & Lettuce Wraps
Based on a popular Chinese dish, these fun...
Hearty Chicken Vegetable Soup
Sautéing onion and thyme in butter gives ...
Instant Pot® Chicken Noodle Soup
Our recipe for Instant Pot® Chicken Noodl...
Thick & Hearty Two-Bean Chili
Refried beans and kidney beans come togeth...