10k-a-day + recipe

Yesterday, my company rolled out a fitness challenge called "10k a day". The goal is to walk at least 10,000 steps every day for the couple weeks. If you see me with a pedometer attached to my hip, that's why! Happy walking!

The challenge was a website that offers tips for training and even healthy recipes. This is one I'd like to try this week.

POLENTA WITH CREAMY MUSHROOM SAUCE.
(mmmmmmmmmmmmmmm...)

This mushroom sauce has such sophisticated flavor, you won’t believe how easy it is to make. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full-flavored shiitakes. Make it a Meal: Toss steamed broccolini with olive oil, lemon juice and salt to serve alongside.

Makes 4 servings
Active Time: 25 minutes
Total Time: 30 minutes
Course: Dinner

Ingredients
•1 16-ounce tube of prepared plain polenta, sliced into 8 rounds
•1 tablespoon of extra-virgin olive oil
•1/2 cup of minced onion
•1 pound of mushrooms, such as white or cremini, sliced
•2 cups of stemmed and sliced shiitake mushrooms (4 1/2 ounces with stems)
•1/4 teaspoon of salt
•1/4 teaspoon of freshly ground pepper
•1/2 cup of white wine
•1/2 cup of reduced-fat sour cream
•2/3 cup of shredded fontina cheese (see Note)
•2 teaspoons of minced fresh tarragon

Directions
1.Preheat oven to 400°F. 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 oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in 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 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. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.
Tip
Note: If you can’t find fontina, substitute another melting cheese, such as Gruyère or Swiss.

Nutrition Information
Per serving: 253 calories; 20 g carbohydrates; 13 g fat (6 g sat, 5 g mono); 10 g protein; 33 mg cholesterol; 2 g dietary fiber; 456 mg potassium; 518 mg sodium. Nutrition bonus: Selenium (24% daily value), calcium (15% dv)

Provided by EatingWell.com © 2011 EatingWell® Media Group