Polenta in Portobello Sauce
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- Prep Time15 min
- Total Time15 min
- Makes3 servings
Ingredients
1 kg tube cooked polenta
3 tbsp grated parmesan
170-g pkg sliced portobello mushrooms
2 tbsp butter
2 tbsp olive oil
1 pinch salt
1 pinch dried sage
1 pinch dried rosemary
2 to 3 cups spicy tomato sauce
1/4 cup chopped fresh parsley
Instructions
Place oven rack in top third of oven and preheat broiler. Slice 6 rounds, each about 1/2 in. (1 cm) thick, from tube of polenta. Wrap and refrigerate or freeze remainder for another use. Place rounds on a lightly oiled baking sheet and sprinkle with half the cheese. Broil until light golden, 7 to 8 min.
Meanwhile, if mushroom slices are thick, slice in half lengthwise. Slice all mushrooms into bite-size pieces. Heat butter with oil in a large non-stick frying pan over medium-high heat. Add mushrooms and sprinkle with seasonings. Stir often until tender, 3 to 5 min. Pour 2 cups (500 mL) pasta sauce into pan. Add more if you want it saucier. Stir often until hot. Stir in parsley. Overlap 2 polenta rounds on each plate. Top with sauce, then remaining cheese.
Nutrition (per serving)
Calories 399, Protein 9g, Carbohydrates 40g, Fat 23g, Fibre 3g.
Thick and earthy portobello mushroom slices add a meaty, satisfying texture to pasta sauces.
