Mushroom Ragu over Soft Polenta

By contessawannabe

Ingredients

• 2 tablespoons olive oil
• 1/2 medium onion, chopped
• 1 lb. sliced button or crimini mushrooms
• 3 tablespoons chopped fresh oregano
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 (14.5-oz.) can diced tomatoes
• 1 1/2 cups dry instant polenta or instant couscous*
• 1/2 cup (2 oz.) shredded fontina or Gruyère cheese

Preparation

Step 1

1. Heat oil in large skillet over medium heat until hot. Add onion; cook 5 minutes or until tender and slightly golden, stirring occasionally.

2. Stir in mushrooms, oregano, salt and pepper; cook 5 minutes or until mushrooms are tender, stirring occasionally. Stir in tomatoes; cover. Simmer 3 to 5 minutes or until heated through.

3. Meanwhile, in large pot, cook polenta according to package directions.

4. To serve, spoon ragù over polenta. Sprinkle each serving with 2 tablespoons of the cheese.
PER SERVING: 355 calories, 12.5 g total fat (3.5 g saturated fat), 11 g protein, 52 g carbohydrate, 15 mg cholesterol, 840 mg sodium, 6.5 g fiber