Tired of ordinary pasta? Tonight, try this mouthwatering polenta topped with a wild mushroom-tomato sauce. It makes a tasty alternative to pasta dinners.
cost per recipe: $11.53
The price is determined by the national average.
tablespoons olive oil
large onion, chopped (about 1 cup)
stalks celery, chopped (about 1 cup)
medium carrot, chopped (about 2/3 cup)
teaspoon ground black pepper
pound mixed wild* and white mushrooms, chopped (about 8 cups)
medium tomato, chopped (about 2 cups)
cloves garlic, minced
teaspoons dried thyme, crushed
cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
ounces uncooked instant polenta
cup grated Parmesan cheese
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.
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.
Heat the oven to 350°F.
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.
Spread the vegetable mixture over the polenta. Sprinkle with the remaining cheese.
Bake for 30 minutes or until the vegetable mixture is hot and the cheese is melted.