I’ve had polenta a couple times. I’ve loved it. And I haven’t been into it so much. And I think I’ve figured it out. This time, I, again, used the prepared tube of polenta and decided I wasn’t into it. That has to be what it is about polenta that leaves little to be desired. The prepared stuff has a different texture and an artificial taste for some reason. Noted. And now I will stick to making my own polenta. All that being said, I loved the mushroom sauce. I just think it would have been better over a steak, or chicken breast.
Polenta with Creamy Mushroom Sauce
- 1 20-ounce tube prepared plain polenta, sliced into 8 rounds
- 1 tablespoon extra-virgin olive oil
- 1 cup minced onion
- 20 ounces white mushrooms, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup white wine
- 1/2 cup greek yogurt
- 2/3 cup goat cheese
- 1/4 cup chopped basil
- Preheat oven to 400°F. Coat a baking sheet with cooking spray.
- Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
- 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.
- 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 basil. Serve the sauce over the polenta.