Mushroom Ragù with Polenta


Prep: 15 minutes; Cook: 23 minutes

To speed things up, this recipe is served over prepared refrigerated polenta slices. If you prefer to make your own polenta, try Herbed Polenta with Parmigiano-Reggiano or use instant polenta. There's no need to shape and pan-fry it; just serve it in a bowl straight from the saucepan and top it with the ragù. The ragù makes a delicious topping for pasta, too.


4 servings (serving size: 3 polenta slices, 1 cup ragù, and 1 1/2 teaspoons cheese)

Recipe from

Oxmoor House

Nutritional Information

Calories 246
Fat 4.8 g
Satfat 0.9 g
Protein 8.1 g
Carbohydrate 42.9 g
Fiber 4.7 g
Cholesterol 2 mg
Iron 3.6 mg
Sodium 1194 mg
Calcium 156 mg


1 tablespoon olive oil
1/2 cup diced celery (about 1 stalk)
1/2 cup chopped red onion (about 1/2 small)
1/3 cup diced carrot (about 4 medium)
1 tablespoon minced garlic
2 (8-ounce) packages sliced baby portobello mushrooms
1 (28-ounce) can diced tomatoes with basil, garlic, and oregano, drained
1 tablespoon grated fresh lemon rind
1/4 teaspoon crushed red pepper
1 (17-ounce) package prepared refrigerated basil and garlic-flavored polenta, cut into 12 slices (such as Marjon)
Cooking spray
2 tablespoons grated Parmesan cheese


1. Heat oil in a large nonstick skillet over medium heat. Add celery and next 3 ingredients; sauté 3 minutes or until vegetables are crisp-tender. Add mushrooms, and sauté 8 minutes or until mushrooms release their liquid. Stir in tomatoes, lemon rind, and red pepper. Increase heat to medium-high, and cook 3 minutes. Remove ragù from pan; wipe pan clean with paper towels. Keep ragù warm.

2. Place pan over medium-high heat. Coat polenta slices with cooking spray; add to pan. Cook 4 to 5 minutes on each side or until browned.

3. Serve mushroom ragù over polenta in individual bowls; sprinkle with cheese.

Katherine Cobbs,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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