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Taking a cue from one of America’s handiest meal stretchers, this vegetarian version makes a comforting dish for family dinners. Serve it with a tossed green salad and toasted French bread.
Heat olive oil in large skillet over medium heat. Sauté onion 5 to 7 minutes, or until golden. Add mushrooms and “meat,” and sauté 5 minutes more, or until “meat” browns slightly and mushrooms soften. Add tomato sauce, oregano, garlic powder, salt and pepper, reduce heat to low and continue cooking until heated through.
Meanwhile, slice polenta into 12 equal pieces. Spray second nonstick skillet with cooking spray, and cook slices over medium heat 3 to 4 minutes, or until golden. Turn, and cook other side.
Remove polenta from skillet, and place 2 slices each on individual plates. Top with “meat” mixture, and serve.
- Calories 190
- Carbohydrate Content 23 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 4 g
- Protein Content 14 g
- Saturated Fat Content 0 g
- Sodium Content 450 mg
- Sugar Content 3 g