How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Polenta with Tomato-Mushroom Sauce

This cheesy, mushroom-tomato topped side dish is low in calories, high on flavor and a tasty go-along for grilled fish and chicken. Look for Asiago cheese, a semi-firm Italian cheese with nutty flavor, in specialty cheese sections of supermarkets.

4.5 by 2 people
Rate me!
  • Makes: 12 servings
  • Prep: 30 mins
  • Cook: 35 mins
  • Chill: 30 mins

Polenta with Tomato-Mushroom Sauce



  1. In a medium saucepan bring the 2 cups water to boiling. Combine the cornmeal, 3/4 cup water, and 1/4 teaspoon salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until thick, stirring frequently. Stir in the cheese.
  2. Spread the hot polenta in an ungreased 2-quart square baking dish. Cool polenta slightly. Cover and chill for 30 minutes or until firm. Bake, uncovered, in a 350 degree F oven about 20 minutes or until hot.
  3. Meanwhile, for the sauce, in a medium saucepan cook mushrooms; onion; and garlic in hot cooking oil or margarine until tender. Cook and stir on medium high heat for 10 minutes. Place tomatoes in a blender container. Cover and blend until smooth. Stir the blended tomatoes and sugar into the mushroom mixture. Simmer, uncovered, for 15 to 20 minutes more or to desired consistency. Stir in fresh basil or 1/8 teaspoon salt, and dash pepper. Heat through.
  4. Cut polenta into 6 rectangles; cut each rectangle in half diagonally to form 12 triangles. Serve immediately with Tomato-Mushroom Sauce. Makes 12 servings.

Nutrition Facts (Polenta with Tomato-Mushroom Sauce)

    Per serving:
  • 63 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 2 mg chol.,
  • 142 mg sodium,
  • 9 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...