Mushroom Ragù with Polenta

Ingredients

• 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

Preparation

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