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Mushroom Ragoût with Polenta

  • 4servings
  • 184calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (about 1/2 ounce) dried porcini mushrooms

  2. 1/2 cup boiling water

  3. 1 can (about 14 ounces) vegetable broth

  4. 1/2 cup yellow cornmeal

  5. 1 tablespoon olive oil

  6. 1/3 cup sliced shallots or chopped onion

  7. 1 package (4 ounces) sliced mixed fresh exotic mushrooms or sliced cremini mushrooms

  8. 4 cloves garlic, minced

  9. 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained

  10. 1/4 teaspoon red pepper flakes

  11. 1/4 cup chopped basil or parsley

  12. 1/2 cup grated fat-free Parmesan cheese

Instructions Jump to Ingredients ↑

  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.

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