Recipes and Cooking Creamy Polenta with Portobello Mushroom Sauce 5.0 (2) Looking for hearty main-dish vegetarian dishes? Serve this made-for-two recipe of meaty-flavor portobello mushrooms, mild yet tangy shredded Havarti cheese, and polenta. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Peter Krumhardt Total Time: 25 mins Servings: 2 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 1 8 ounce fresh portobello mushroom, stem removed, quartered, and sliced (2-1/2 cups) ½ cup finely chopped onion 3 cloves garlic, minced 2 tablespoon dry red wine 2 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed 3 plum tomatoes, chopped 1 cup water ⅓ cup cornmeal 1 tablespoon margarine or butter ⅛ teaspoon salt ⅓ cup shredded Havarti or brick cheese (1-1/2 ounces) Directions In a large skillet heat oil over medium-high heat. Add mushroom, onion, and garlic. Cook and stir for 4 to 5 minutes or until mushroom is tender. Add the wine and if using, dried herb. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes to blend flavors. Stir in tomatoes and if using, fresh oregano; heat through. Remove from heat; cover and keep warm. Meanwhile, for polenta, in a small bowl stir together 1/2 cup of the water and the cornmeal; set aside. In a small saucepan bring the remaining 1/2 cup water, the margarine, and salt just to boiling. Slowly add the cornmeal mixture, stirring constantly. Reduce heat to low. Cook and stir about 10 minutes or until polenta is thick. Stir in cheese. To serve, divide the polenta between 2 shallow pasta bowls or soup bowls. Top with the mushroom mixture. If desired, garnish with additional fresh oregano. Print Nutrition Facts (per serving) 377 Calories 21g Fat 33g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 377 % Daily Value * Total Fat 21g 27% Saturated Fat 2g 10% Cholesterol 26mg 9% Sodium 345mg 15% Total Carbohydrate 33g 12% Total Sugars 5g Protein 12g Vitamin C 20.7mg 104% Calcium 212mg 16% Iron 2.3mg 13% Potassium 353mg 8% Folate, total 64.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.