Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
This was absolutely delicious! Turned out restaurant quality flavors. We loved it!
Don’t think we’ll be making this one again. The polenta was quite tasty but the flavor combinations just didn’t quite hit to our palette. The sauce was a bit on the sweet side which didn’t mesh well with the creaminess of the polenta and sprout as a rule are hit and miss to me, so I knew this one might not be our favorite but I’m just not quite sure how the flavors are supposed to work together on this one. But I would save the polenta part for another combo sometime!
Can I use premise polenta?
Unless I missed it, the mushrooms are not mentioned in the instructions. Since they are dried, do you just toss them in the tomato sauce?
It’s in the first step – add it with the liquid, polenta and salt