Polenta with Tomato-Shiitake Sauce

Name: Polenta with Tomato-Shiitake Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 822 grams diced tomatoes, drained; 0 teaspoons crushed red pepper; 2 teaspoons dried basil; 2 teaspoons olive oil; 1 teaspoon dried oregano; 118 milliliters grated Parmesan cheese; 177 milliliters instant dry polenta; 1 teaspoon bottled minced roasted garlic; 79 milliliters sliced shallots; 227 grams cups thinly sliced shiitake mushroom caps (about; 0 teaspoons sugar; 473 milliliters vegetable broth; 237 milliliters water

Polenta with Tomato-Shiitake Sauce might be just the side dish you are searching for. This recipe serves 4. One serving contains 244 calories, 10g of protein, and 6g of fat. It is a good option if you're following a gluten free diet. Head to the store and pick up shiitake mushroom caps, oregano, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a large skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add shallots; saut 2 minutes.

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Shallot

Add mushrooms; saut 3 minutes or until tender. Stir in basil and next 5 ingredients (basil through tomatoes); cook 3 minutes or until thoroughly heated. Keep warm.

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Mushrooms

Tomato

Basil

Combine vegetable broth and water in a large saucepan, and bring to a boil. Stir in the polenta. Reduce heat, and simmer until thick (about 5 minutes), stirring frequently. Stir in the cheese.

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Vegetable Broth