Polenta with Mushroom-Tomato Sauce

Polenta with Mushroom-Tomato Sauce


  • 1 (16-ounce) tube of mushroom polenta, cut into 16 slices
  • Cooking spray
  • Olive oil
  • 1 8-ounce package presliced button mushrooms
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 1 (14 1/2-ounce) can diced Italian herb-flavored tomatoes with juices


Preheat oven to 450°. Place polenta slices on a baking sheet coated with cooking spray. Lightly brush with oil. Bake 5 minutes or until polenta is lightly browned. Turn polenta over and brush with oil. Bake 5 minutes longer. Sauté mushrooms in 2 tablespoons oil until soft. Add garlic, parsley, and tomatoes, and simmer 5 minutes, until thick. Season with salt and black pepper. Spoon over the polenta.

  • Yield: Serves 4

Nutritional Information

Calories per serving: 191
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 5g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 457mg