Mushroom Ragout with Polenta

Mushroom Ragout with PolentaRecipe
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Serves: 4

Cost per Serving:



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2 tablespoons unsalted butter
1 pound mushrooms (about 24 medium), halved or quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups bottled marinara sauce
8 1/2-inch-thick slices polenta (from a 2-lb. tube)
2 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley


Prep: 2 Minutes
Cook: 18 Minutes

1. Melt butter in a large skillet over medium-high heat. Add mushrooms, salt and pepper. Sauté until mushrooms start to give off liquid, about 5 minutes. Add marinara and cook, stirring occasionally, until warmed though, about 3 minutes. Keep warm.

2. Set a rack 3 inches from heat source and preheat broiler to high. Line a broiling pan with foil; lightly oil foil. Arrange polenta on broiling pan and broil until lightly browned, 3 to 4 minutes. Turn and sprinkle with Parmesan. Broil until lightly browned and hot, 3 to 4 minutes longer.

3. Divide polenta among 4 plates. Top with mushroom ragout. Garnish with parsley.

Created date

July 2013

Nutritional Information

Calories 296
Fat 8 g
Satfat 4 g
Protein 10 g
Carbohydrate 45 g
Fiber 5 g
Cholesterol 20 mg
Sodium 1455 mg