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.
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- Calories: 246
- Fat: 4.8g
- Saturated fat: 0.9g
- Protein: 8.1g
- Carbohydrate: 42.9g
- Fiber: 4.7g
- Cholesterol: 2mg
- Iron: 3.6mg
- Sodium: 1194mg
- Calcium: 156mg
- 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.
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