GF and yummy





1 tablespoon extra-virgin 0live oil 1/2 cup minced onion
1 lb. mushrooms,such as white or cremini,sliced
2 cups stemmed and sliced shiitake mushrooms
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup white wine
1/2 c. reduced fat sour cream
2/3 cup shredded fontina cheese
2 teaspoons minced fresh tarragon


1. Preheat oven to 400 F.Coat a baking sheet with cooking spray
2. Arrange the polenta on the prepared baking sheet and bake until crispy on
the bottom and heated through, about 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and
cook-until lightly browned,2 to 3 min. Stir in mushrooms salt and pepper, and
cook stirring often, until the mushrooms are softened and most of the liquid has
evaporated, 8 to 10 min.
4. Pour in wine, bring to a boil and scrape up any browned bits from the
bottom of the pan. Reduce the liquid until the pan is almost dry,2 to 3 min.
Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese
and tarragon. Serve the sauce over the polenta.






MAKES 4 SERVINGS, 2 SLICES POLENTA & 3/4 CUP SAUCE EACH




Have a great day


Joan.Hodges@...









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Jennie Osborne
www.JensNest.com
www.JoinNest.com
Colossians 4:6: Let your conversation be always full of grace, seasoned with
salt, so that you may know how to answer everyone.


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