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
How to Make It
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.
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.
Divide polenta among 4 plates. Top with mushroom ragout. Garnish with parsley.
Also appeared in:
All You, July, 2013,Back to School Special