Mushroom Ragoût with Polenta


Mushroom Ragoût with Polenta Photo
Mushroom Ragoût with Polenta

YIELD Makes 4 servings

This easy meatless main dish will please the whole family. Cooking the polenta in the microwave oven is foolproof and makes cleanup easy.


1 package (about 1/2 ounce) dried porcini mushrooms
1/2 cup boiling water
1 can (about 14 ounces) vegetable broth
1/2 cup yellow cornmeal
1 tablespoon olive oil
1/3 cup sliced shallots or chopped onion
1 package (4 ounces) sliced mixed fresh exotic mushrooms or sliced cremini mushrooms
4 cloves garlic, minced
1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1/4 cup chopped basil or parsley
1/2 cup grated fat-free Parmesan cheese


  1. Soak porcini mushrooms in boiling water 10 minutes.
  2. Meanwhile, whisk together vegetable broth and cornmeal in large microwavable bowl. Cover with waxed paper; microwave on HIGH 5 minutes. Whisk well; cook on HIGH 3 to 4 minutes or until polenta is very thick. Whisk again; cover. Set aside.
  3. Heat oil in large nonstick skillet over medium-high heat. Add shallots; cook and stir 3 minutes. Add fresh mushrooms and garlic; cook and stir 3 to 4 minutes. Add tomatoes and red pepper flakes.
  4. Drain porcini mushrooms; strain liquid and add to skillet. If mushrooms are large, cut into 1/2-inch pieces; add to skillet. Bring to a boil over high heat. Reduce heat simmer, uncovered, 5 minutes or until slightly thickened. Stir in basil.
  5. Spoon polenta onto 4 plates; top with mushroom mixture. Sprinkle with cheese.
This recipe appears in: Italian
Sodium 572 mg
Protein 6 g
Fiber 3 g
Carbohydrate 30 g
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 25 %
Calories 184
Meat 1/2
Vegetable 2-1/2
Starch 1
Fat 1/2
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