Polenta with Tomato Mushroom Sauce
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: easy
3 tablespoons canola oil
1 tube (16 oz each) prepared plain polenta, patted dry
1 pkg (8 oz each) fresh sliced button mushrooms
1/2 cup thinly sliced yellow onion
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pkg (6 oz each) baby spinach leaves
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 68 mg | 7% |
Carbohydrate | 32 g | 11% |
Cholesterol | 0 | |
Total Fat | 11 g | 17% |
Iron | 3 mg | 18% |
Calories | 249 kcal | 12% |
Sodium | 1020 mg | 42% |
Protein | 6 g | 11% |
Saturated Fat | 1 g | 4% |
Sugars | 9 g | 1% |
Vitamin C | 21 mg | 36% |
Heat oil in large skillet over medium-high heat. Cut polenta into 8 slices; add to skillet and cook 2 to 3 minutes on each side or until hot. Remove from skillet and place on paper-towel lined plate; keep warm.
Add mushrooms to skillet; cook and stir 3 to 5 minutes or until tender. Add onion; cook 2 minutes more or until softened, stirring occasionally. Add undrained tomatoes, tomato sauce, vinegar, salt and pepper; stir to combine.
Add spinach to skillet. Cover; reduce heat and cook until spinach wilts. Serve tomato mixture over polenta.
If you prefer freshly prepared polenta, use the Creamy Polenta with Garlic recipe on www.readyseteat.com
Polenta with Tomato Mushroom Sauce