Mushroom Ragoût with Polenta
Browse the recipe Mushroom Ragoût with Polenta
Mushroom Ragoût with Polenta
YIELD Makes 4 servings
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This easy meatless main dish will please the whole family. Cooking the polenta in the microwave oven is foolproof and makes cleanup easy.
INGREDIENTS
| 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 |
PREPARATION:
- Soak porcini mushrooms in boiling water 10 minutes.
- 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.
- 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.
- 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.
- Spoon polenta onto 4 plates; top with mushroom mixture. Sprinkle with cheese.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| 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 |
DIETARY EXCHANGE:
| Meat | 1/2 |
| Vegetable | 2-1/2 |
| Starch | 1 |
| Fat | 1/2 |