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Polenta with Mushroom Vegetable Topping

Polenta with Mushroom Vegetable Topping

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Tired of ordinary pasta?  Tonight, try this mouthwatering polenta topped with a wild mushroom-tomato sauce.  It makes a tasty alternative to pasta dinners.

serves 8 people

Ingredients

cost per recipe: $15.23

The price is determined by the national average.

  • 2

    tablespoons olive oil

  • 1

    large onion, chopped (about 1 cup)

  • 2

    stalks celery, chopped (about 1 cup)

  • 2

    medium carrot, chopped (about 2/3 cup)

  • 1/2

    teaspoon ground black pepper

  • 1

    pound mixed wild* and white mushrooms, chopped (about 8 cups)

  • 2

    medium tomato, 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

view nutrition info

How to Make It

Step 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.

Step 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.

Step 3

Heat the oven to 350°F. 

Step 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.

Step 5

Spread the vegetable mixture over the polenta. Sprinkle with the remaining cheese.

Step 6

Bake for 30 minutes or until the vegetable mixture is hot and the cheese is melted.

Recipe Tips

  • *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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Made With
 Swanson® Beef Broth

Swanson® Beef Broth

BUY NOW
Swanson® 50% Less Sodium Beef Broth

Swanson® 50% Less Sodium Beef Broth

BUY NOW

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