Polenta With Creamy Mushroom Sauce

• 1 (16 ounce) package plain prepared polenta, sliced into 8 rounds
• 1 tablespoon extra virgin olive oil
• 1/2 cup minced onion
• 1 lb white mushrooms or 1 lb cremini mushroom, sliced
• 2 cups stemmed and sliced shiitake mushrooms
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup white wine
• 1/2 cup reduced-fat sour cream
• 2/3 cup shredded Fontina cheese (may substitute Gruyere or Swiss)
• 2 teaspoons minced fresh tarragon

1. Preheat oven to 400u0b0. Coat a baking sheet with cooking spray.
2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the mushrooms, salt and pepper and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
4. Pour in the wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes.
5. Stir in the sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon.
6. Serve the sauce over the polenta.

polenta, extra virgin olive oil, onion, white mushrooms, shiitake mushrooms, salt, fresh ground pepper, white wine, sour cream, cheese, tarragon

Taken from www.food.com/recipe/polenta-with-creamy-mushroom-sauce-213631 (may not work)