Creamy Mushrooms and Broccoli over Polenta

Low-Calorie
Low-Cholesterol
Low-Sugar
Vegetarian / Meatless
Dish type
Dinner
Serves
4
Ready in
30 minutes

Ingredients

  • 1 (16-oz.) tube heat-and-serve plain polenta, cut into slices 1/2-inch thick
  • 1 tbsp. butter
  • 2 1/2 cups broccoli florets
  • 8 oz. sliced baby portobello mushrooms
  • 3/4 cup frozen or canned whole-kernel corn
  • 3/4 cup diced red bell peppers
  • 1 (10-oz.) container garlic cream cheese cooking creme

Directions

Prep Time
15 minutes
Cook Time
15 minutes
Ready in
30 minutes
  1. Pan-fry or bake polenta according to package directions until lightly browned. Keep warm.
  2. In a large skillet over medium-high heat combine butter, broccoli, mushrooms and 1/4 cup water; bring to boiling. Reduce heat to low; cook, covered, 5 to 7 minutes or until vegetables are just tender.
  3. Add corn and bell peppers; cook, uncovered, 5 minutes or until liquid evaporates and vegetables are tender. Stir in cooking creme; cook until heated through. Spoon over polenta slices, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 275, Calories Fat 102, Total Fat 12g, Saturated Fat 7g, Cholesterol 40mg, Sodium 868mg, Carbohydrate 36g, Protein 10g
Serving Size1
Calories275
Calories Fat102
Calories (fat) extra37
Total Fat12g
Total Fat (extra)19
Saturated Fat7g
Saturated Fat (extra)37
Cholesterol40mg
Cholesterol (extra)14
Sodium868mg
Sodium (extra)36
Potassium513mg
Carbohydrate36g
Carbohydrate (extra)12
Fiber1g
Fiber (extra)7
Sugars4g
Protein10g
Vitamin A4026IU
Vitamin A (extra)81
Vitamin C105mg
Vitamin C (extra)176
Iron1mg
Iron (extra)7