POLENTA WITH MUSHROOM-TOMATO SAUCE
1 (16 ounce) tube of mushroom polenta, cut into 16 slices
Cooking spray
Olive oil
1 (8 ounce) package pre-sliced button mushrooms
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 (14 1/2 ounce) can diced Italian herb-flavored tomatoes with juices
Preheat oven to 450 degrees F.
Place polenta slices on a baking sheet coated with cooking spray. Lightly brush with oil.
Bake 5 minutes or until polenta is lightly browned. Turn polenta over and brush with oil. Bake 5 minutes longer.
Saute mushrooms in 2 tablespoons oil until soft. Add garlic, parsley, and tomatoes, and simmer 5 minutes, until thick. Season with salt and black pepper.
Spoon sauce over the polenta.
Makes 4 servings
Source: Health magazine, September 2002
1 (16 ounce) tube of mushroom polenta, cut into 16 slices
Cooking spray
Olive oil
1 (8 ounce) package pre-sliced button mushrooms
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 (14 1/2 ounce) can diced Italian herb-flavored tomatoes with juices
Preheat oven to 450 degrees F.
Place polenta slices on a baking sheet coated with cooking spray. Lightly brush with oil.
Bake 5 minutes or until polenta is lightly browned. Turn polenta over and brush with oil. Bake 5 minutes longer.
Saute mushrooms in 2 tablespoons oil until soft. Add garlic, parsley, and tomatoes, and simmer 5 minutes, until thick. Season with salt and black pepper.
Spoon sauce over the polenta.
Makes 4 servings
Source: Health magazine, September 2002
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