Recipe: Walnut Rosemary Polenta with Tomato Mushroom Saute

WALNUT ROSEMARY POLENTA
WITH TOMATO MUSHROOM SAUTE
"A delicious entree for vegetarians and meat-eaters alike. It can also be served as a side dish with or without the tomato mushroom saute."



FOR THE TOMATO MUSHROOM SAUTE:
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
16 ounces white button mushrooms, wiped clean and sliced
Salt and pepper to taste
2 garlic cloves, minced
1/2 cup white wine
1 tablespoon fresh rosemary
1 (14 ounce) can crushed tomatoes
FOR THE POLENTA:
2 1/2 cups canned low-salt vegetable or chicken stock
1 cup skim milk
1 cup yellow cornmeal or quick cooking polenta
1 tablespoon fresh rosemary
3/4 cup grated low-fat Cheddar cheese
3 tablespoons butter
1/2 cup California walnuts, toasted, finely chopped

TO PREPARE THE TOMATO MUSHROOM SAUTE:
In a large skillet, heat oil and butter over medium heat.

Add onion; cook, stirring often, until soft, about 5 minutes.

Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.

Add the minced garlic. Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes.

Add wine, rosemary, and tomatoes. Simmer until sauce has thickened, 10 to 15 minutes.

MEANWHILE, TO MAKE THE POLENTA:
In a large saucepan over high heat, bring stock and milk to a boil. Reduce heat to medium, and very gradually, add cornmeal in a thin stream, whisking constantly until smooth. Reduce heat to medium-low; simmer, whisking often, until thickened, 8 to 10 minutes.

Remove from heat and stir in reserved rosemary, cheese, butter, and walnuts. Salt and pepper to taste.

TO SERVE:
Serve the polenta topped with the tomato mushroom saute.

Makes 8 servings
Source: California Walnuts