Prep time: 10 minutes
Cook time: 17 minutes
Serves: serves 4 to 6
10-ounce package fresh white button mushrooms, cleaned, trimmed, and thinly sliced
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1/4 cup water
1 can (14 1/2 to 16 ounces) peeled whole tomatoes, liquid reserved and tomatoes finely chopped
2 tablespoons minced fresh parsley, plus additional for garnish
Nonstick cooking spray or vegetable oil to grease baking sheet
24-ounce tube ready-made polenta, cut crosswise into 16 slices
Older kids can slice the polenta; younger ones can sprinkle the dish with parsley.
2. Place mushrooms and olive oil in a 10-inch skillet and toss until mushrooms are well-coated; season with salt and pepper. Add the water and cook over high heat for 10 to 12 minutes, stirring continuously, until mushrooms are softened and most of the liquid has evaporated. Add tomatoes, 2 tablespoons of the parsley, salt and pepper to taste, and cook for 5 minutes, stirring often.
3. While the sauce is cooking, lightly grease a baking sheet. Place polenta slices on sheet, then turn them over to coat both sides. Bake 5 minutes, turn polenta over with a fork, and bake for another 5 minutes.
4. Arrange hot polenta slices on serving plates, top with mushroom sauce, and sprinkle with parsley to garnish. Per serving (1/4 of recipe): 234 calories, 5 g protein, 7 g fat (0.1 g saturated), 37 g carbohydrate, 3 g fiber, 751 mg sodium, 0 mg cholesterol, 1.2 mg iron, 46 mg calcium.