ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mushroom Ragout with Polenta

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 2 mins
Cook time 18 mins
Yield Serves: 4


  • 2 tablespoons unsalted butter
  • 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

Nutrition Information

  • calories 296
  • fat 8 g
  • satfat 4 g
  • protein 10 g
  • carbohydrate 45 g
  • fiber 5 g
  • cholesterol 20 mg
  • sodium 1455 mg

How to Make It

  1. 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.

  2. 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.

  3. Divide polenta among 4 plates. Top with mushroom ragout. Garnish with parsley.

Also appeared in: All You, July, 2013, Back to School Special;