What's This?
Serving size 4
Total Time


1 16-ounce tube prepared plain polenta, sliced into 2-ounce rounds1 Tbsp extra virgin olive oil½ cup minced onion1 lb mushroom, such as white or cremini, sliced2 cup stemmed and sliced shiitake mushrooms¼ tsp salt¼ tsp freshly ground pepper½ cup white wine½ cup reduced-fat sour cream⅔ cup shredded fontina cheese (see note)2 tsp minced fresh tarragon


  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
  4. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.

Note: If you can't find fontina, substitute another melting cheese, such as Gruyère or Swiss.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 254
  • Calories from fat 117
  • Total Fat 13gm 20%
  • Saturated Fat 6gm 30%
  • Monounsaturated Fat 5gm
  • Sodium 517mg 22%
  • Total Carbohydrates 20gm 7%
  • Fiber 2gm 2%
  • Protein 10gm
  • Cholesterol 22mg 11%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Mushroom, Mediterranean, Easy, Entertaining

Terms of Service | Privacy Policy Corporate Site | Advertise With Us