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Creamy Mushrooms on Polenta with Blue Cheese



No Added Sugars Vegetarian

Nutritional Facts Per Serving

13.6 g
38.3 g
3.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 505
  • Fat 33 g
    • Saturated  
    • + Trans 
  • Cholesterol 97 mg
  • Sodium   995 mg
  • Carbohydrate 38.3 g
    • Fibre   3.9 g
    • Sugars  
  • Protein 13.6 g
    • Vitamin A 28 %
    • Vitamin C 10 %
    • Calcium 22 %
    • Iron 10 %


Preheat the oven to 350 degrees F. Line a 9" x 13" baking pan with parchment paper. Set the polenta in the pan, slightly overlapping the rounds if needed. Drizzle with 1 Tbsp. olive oil; sprinkle with the Parmesan cheese. Bake for 20 minutes, until hot and light golden.
Meanwhile, heat the remaining 2 Tbsp. oil in a very large, wide skillet set over medium to medium-high heat. Add the mushrooms and cook until tender and the moisture has been simmered out of them, about 5 to 7 minutes. Add the tarragon and wine and simmer until the wine is reduced to about 2 Tbsp.
Add the cream, bring to a simmer, and simmer and reduced a bit until lightly thickened. Divide the polenta among 4 heated shallow bowls. Divide and top with the mushroom mixture. Divide and top with cheese, chopped parsley and serve.
Note: Tubes of ready to use polenta are available in our deli department.

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