Submitted by: Courtney
This recipe is from cooking light, and I think it would be pretty “family friendly.” You could maybe sub. normal button mushrooms to make it more “kid friendly.” It is very quick and easy, which is great for families! I just eliminated the oil and sautéd the veggies in water, which works great.
1 tablespoons water
1/3 cup sliced shallots
3 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon bottled minced roasted garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon sugar
2 (14.5-ounce) cans diced tomatoes, drained
2 cups vegetable broth
1 cup water
3/4 cup instant dry polenta
Heat 2 tbsp. water in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; sauté 3 minutes or until tender. Stir in basil and next 5 ingredients (basil through tomatoes); cook 3 minutes or until thoroughly heated. Keep warm.
Combine vegetable broth and water in a large saucepan, and bring to a boil. Stir in the polenta. Reduce heat, and simmer until thick (about 5 minutes), stirring frequently. Serve the tomato mixture over polenta.