Mushroom Ragout with Polenta

By á-29897

4 servings:
Calories: 296
Fat: 8g
Saturated fat: 4g
Protein: 10g
Carbohydrate: 45g
Fiber: 5g
Cholesterol: 20mg
Sodium: 1455mg

Ingredients

• 2 tablespoons unsalted butter
• 1 pound mushrooms (about 24 medium), halved or quartered
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups bottled marinara sauce
• 8 1/2-inch-thick slices polenta (from a 2-lb. tube)
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped fresh parsley

Details

Servings 4
Preparation time 2mins
Cooking time 20mins
Adapted from myrecipes.com

Preparation

Step 1

1. Melt butter in a large skillet over medium-high heat. Add mushrooms, salt and pepper. Sauté until mushrooms start to give off liquid, about 5 minutes. Add marinara and cook, stirring occasionally, until warmed though, about 3 minutes. Keep warm.
2. Set a rack 3 inches from heat source and preheat broiler to high. Line a broiling pan with foil; lightly oil foil. Arrange polenta on broiling pan and broil until lightly browned, 3 to 4 minutes. Turn and sprinkle with Parmesan. Broil until lightly browned and hot, 3 to 4 minutes longer.
3. Divide polenta among 4 plates. Top with mushroom ragout. Garnish with parsley.