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

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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

Ingredients

  • 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

Preparation

  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
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