“Hamburger” Helper on Polenta

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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.

  • SERVINGServings

Ingredients

  • 2 Tbs. olive oil
  • 1 large onion, cubed
  • 8 oz. sliced mushrooms
  • 12-oz. pkg. ground soy “meat”
  • 1 cup tomato sauce
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powde
  • Salt and freshly ground black pepper to taste
  • 1 1-lb. tube precooked polenta

Preparation

  1. 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.
  2. 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.
  3. Remove polenta from skillet, and place 2 slices each on individual plates. Top with “meat” mixture, and serve.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 190
  • Carbohydrate Content: 23 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 14 g
  • Sodium Content: 450 mg
  • Sugar Content: 3 g