Mushroom Ragout with Polenta

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Yield: Serves: 4
Cost per Serving: $2.63
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 8g
  • Saturated fat: 4g
  • Protein: 10g
  • Carbohydrate: 45g
  • Fiber: 5g
  • Cholesterol: 20mg
  • Sodium: 1455mg


  • 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


  1. 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. 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. 3. Divide polenta among 4 plates. Top with mushroom ragout. Garnish with parsley.
Also featured in: Back to School Special, All You, July 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mushroom Ragout with Polenta Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy