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.

At a glance

Prep

30 min.

Total

2 hr. 5 min.

Serves

Cook: 55 min.

Bake: 30 min.

Cool: 10 min.

Made With

Swanson® Beef Broth

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
2 medium carrots, chopped (about 2/3 cup)
1/2 teaspoon ground black pepper
1 pound mixed wild* and white mushrooms, chopped (about 8 cups)
2 medium tomatoes, chopped (about 2 cups)
2 cloves garlic, minced
2 teaspoons dried thyme leaves, crushed
1 3/4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
6 cups water
16 ounces uncooked instant polenta
1/2 cup grated Parmesan cheese

How to Make It

1
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.
2
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.
3
Heat the oven to 350°F.
4
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.
5
Spread the vegetable mixture over the polenta. Sprinkle with the remaining cheese.
6
Bake for 30 minutes or until the vegetable mixture is hot and the cheese is melted.

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Recipe Nutritional Information

Made With	Swanson® 50% Less Sodium Beef Broth	Swanson® Beef Broth
Calories	287	287
Total Fat	6g	6g
Saturated Fat	2g	2g
Cholesterol	6mg	6mg
Sodium	215mg	310mg
Total Carbohydrate	51g	51g
Dietary Fiber	8g	8g
Protein	10g	9g
Vitamin A	44%DV	44%DV
Vitamin C	14%DV	14%DV
Calcium	10%DV	10%DV
Iron	6%DV	6%DV

Easy Substitutions

*Use shiitake, cremini or oyster mushrooms.
Tip: To make ahead: This dish can be prepared and completely assembled a day ahead. Cover and refrigerate overnight. Bake at 350°F. for 35 minutes or until the mixture is hot.

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RID#27074