Polenta with Mushroom Vegetable Topping

Campbell's Polenta with Mushroom Vegetable Topping Recipe

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

8

Cook: 55 min.

Bake: 30 min.

Cool: 10 min.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Swanson® 50% Less Sodium Beef Broth

    Swanson® 50% Less Sodium Beef Broth

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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, crushed
1 3/4 cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
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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  • *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

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