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Source: Campbell's Recipes
Tagged With: 8 servings
Polenta with Mushroom Vegetable Topping
Tired of ordinary pasta?  Tonight, try this mouthwatering polenta topped with a wild mushroom-tomato sauce.  It makes a tasty alternative to pasta dinners.
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Serves: 8 servings
Prep Time: 30 minutes
Cook Time: 85 minutes
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2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
2 medium carrots, chopped (about 2/3 cup)
1/2 teaspoon ground black pepper
1 pound mixed wild* and white mushroom, chopped (about 8 cups)
2 medium tomatoes, chopped (about 2 cups)
2 cloves garlic, minced
2 teaspoons dried thyme leaves, crushed
1 3/4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
6 cups water
16 ounces uncooked instant polenta
1/2 cup grated Parmesan cheese




Heat the oil in a 12-inch skillet over medium heat. Add the onion, celery, carrots and black pepper and cook until the vegetables are tender.
Stir the mushrooms, tomatoes, garlic and thyme in the skillet and cook for 5 minutes. Stir the broth in the skillet and heat to a boil. Reduce the heat to low and cook for 35 minutes or until the mixture is thickened.
Heat the oven to 350°F. 
Heat the water in a 4-quart saucepan over medium-high heat to a boil. Stir in the polenta. Cook and stir for 5 minutes or until the mixture is very thick. Remove the saucepan from the heat. Stir in 1/4 cup cheese. Spread the polenta in a 3-quart shallow baking dish. Let cool for 10 minutes.
Spread the vegetable mixture over the polenta. Sprinkle with the remaining cheese.
Bake for 30 minutes or until the vegetable mixture is hot and the cheese is melted.
*Use shiitake, cremini or oyster mushrooms.


Notes:
Nutritional Values per Serving using Swanson® Beef Broth: Calories 287, Total Fat 6g, Saturated Fat 2g, Cholesterol 6mg, Sodium 310mg, Total Carbohydrate 51g, Dietary Fiber 8g, Protein 9g, Vitamin A 44%DV, Vitamin C 14%DV, Calcium 10%DV, Iron 6%DV

Nutritional Values per Serving using Swanson® 50% Less Sodium Beef Broth: Calories 287, Total Fat 6g, Saturated Fat 2g, Cholesterol 6mg, Sodium 215mg, Total Carbohydrate 51g, Dietary Fiber 8g, Protein 10g, Vitamin A 44%DV, Vitamin C 14%DV, Calcium 10%DV, Iron 6%DV


Tips:
Tip: To make ahead: This dish can be prepared and completely assembled a day ahead. Cover and refrigerate overnight. Bake at 350°F. for 35 minutes or until the mixture is hot.



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