Want to make a different kind of meal by dishing up an Italian polenta? It’s really easy to make and when topped with delicious and juicy portobello mushrooms, it’s just heavenly!

This polenta with portobello mushroom sauce recipe serves two and takes only 25 minutes to cook. Enjoy the meal!

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Ingredients needed:

• 1 tablespoon olive oil
• 8-ounce fresh portobello mushroom, stems removed, quartered, and sliced
• 1 medium onion, finely chopped
• 1.5 teaspoons minced garlic (3 cloves)
• 2 tablespoons dry red wine
• 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 3 plum tomatoes, chopped
• 1 cup water
• 1/3 cup cornmeal
• 1 tablespoon butter or margarine
• 1/8 teaspoon salt
• 1/3 shredded brick cheese

Cooking method:

1. In a large pan, heat the oil over medium-high heat. Add in the mushrooms, onion and garlic.
2. Cook and stir for 4 to 5 minutes, or until mushroom is tender.
3. Add the wine and oregano and bring to boil, then reduce heat.
4. Cover and let it simmer for 5 minutes to let the flavours blend.
5. Stir in the tomatoes and fresh oregano and let it heat through.
6. Remove the pan from heat, cover and keep warm.
7. Meanwhile, for polenta, in a small bowl mix the 1/2 cup of water and cornmeal. Set this aside.
8. In a small saucepan, combine the remaining 1/2 cup of water, butter and salt and bring to boil.
9. Slowly add in the cornmeal mixture and stir constantly. Reduce the heat to low.
10. Cook and stir for 10 minutes, or until the polenta thickens. Stir in the cheese.
11. To serve, divide the polenta into individual serving bowls and top it with the mushroom mixture.

Nutrition facts per serving:

• 377 calories
• 21 gram total fat (4 gram saturated fat)
• 31 milligram cholesterol
• 345 milligram sodium
• 33 gram carbo
• 8 gram fiber
• 12 gram protein

Is this meal nutritious for you? Find out more here on my nutrition page.

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