Polenta gets jazzed up with meaty quality of sautéed mushrooms

You name it, we probably love it — atop steaks and burgers, in soups, stirred into pasta or soft scrambled eggs.

They are also our favorite way to beef up a supper, thanks to the meaty quality mushrooms can add to dishes.

With supermarkets and farmers markets boasting a wide variety, we like to sauté several types of mushrooms with herbs, then spoon them over polenta for a light supper. The rest of the meal?

Try fresh-off-the-vine sliced tomatoes (topped with coarse salt, cracked pepper and a drizzle of olive oil), then finish with a sliced seasonal stone fruit (peaches, nectarines, plums) and frozen yogurt.

Tips

You can make polenta from scratch, but the premade variety sold in tubular form speeds up meal prep considerably.

Want more protein? Consider serving slices of leftover steak, chicken or pork with the mushroom-polenta dish.

Fancy up the fruit with a quick brush of honey and a minute or two on the grill.

Savory Mushrooms and Polenta

Makes: 4 servings

• 1/4 cup olive oil, about

• 1 clove garlic, minced

• 2 shallots, chopped

• 3/4 to 1 pound assorted mushrooms (button, shiitake, baby bella, oyster), coarsely sliced

• 1/4 cup chicken broth, vegetable broth or white wine, optional

• 1 tablespoon chopped fresh herbs (thyme, basil, marjoram, for example) or 2 teaspoons dried herbes de Provence

• 1/4 teaspoon salt

• Freshly ground pepper

• 1/4 cup chopped fresh parsley

• 1 package (18 ounces) precooked polenta

• Shaved Parmesan cheese, optional

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add garlic and shallots. Cook, stirring, 1 minute. Add mushrooms; cook, stirring often, about 5 minutes.

Stir in broth, herbs, salt and pepper; simmer 1 minute. Check seasoning; stir in parsley. Cover; keep warm.

Meanwhile, slice polenta into eight thick ( 1/2- to 1-inch) slices. Heat about 1 tablespoon of the olive oil in a large skillet over medium heat. Cook polenta slices until lightly browned, about 5 minutes per side. Drain on paper towels.

Arrange slices of polenta on a serving platter. Top with mushrooms. Top with Parmesan.

Per serving: 346 calories (52 percent from fat), 20 g fat (6 g saturated), 15 mg cholesterol, 37 g carbohydrates, 6 g protein, 884 mg sodium, 3 g fiber.