Mushroom Ragoût with Polenta

Mushroom Ragoût with Polenta

Mushroom Ragoût with Polenta

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


Makes 4 servings


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.

Nutritional Information

Calories 184
Calories from Fat 25 %
Total Fat 5 g
Saturated Fat 1 g
Carbohydrate 30 g
Fiber 3 g
Protein 6 g
Sodium 572 mg

Dietary Exchange

Starch 1
Vegetable 2-1/2
Meat 1/2
Fat 1/2

Check out more recipes for Italian