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
- 4
- 2 mins
- 20 mins
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
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.
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