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.
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)
2 tablespoons grated Parmesan cheese
How to Make It
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.
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.
Serve mushroom ragù over polenta in individual bowls; sprinkle with cheese.
Oxmoor House Healthy Eating Collection
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