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Ragù Finto with Cheese Polenta

Yield 4 servings (serving size: 1 cup ragù, 1 cup polenta, and 1 1/2 teaspoons parmesan)
This finto, or fake, ragu is made with meaty mushrooms and served over cheesy polenta for a meatless Italian meal.

Ingredients

  • Ragu
  • 2 cups boiling water, divided
  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 cup sun-dried tomatoes, packed without oil (about 2 ounces)
  • 1 tablespoon olive oil
  • 1 1/2 cups finely chopped red onion
  • 1 tablespoon minced garlic cloves
  • 5 cups finely chopped cremini mushrooms (about 1 pound)
  • 2 teaspoons minced fresh or 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 cup dry red wine
  • 2 tablespoons minced fresh flat-leaf parsley
  • Polenta:
  • 3/4 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1 1/2 cups fat-free milk
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • 2 tablespoons grated fresh Parmesan cheese

Nutrition Information

  • calories 334
  • caloriesfromfat 28 %
  • fat 10.3 g
  • satfat 4 g
  • monofat 4.5 g
  • polyfat 1.1 g
  • protein 17.8 g
  • carbohydrate 46 g
  • fiber 6.2 g
  • cholesterol 20 mg
  • iron 3.4 mg
  • sodium 905 mg
  • calcium 361 mg

How to Make It

  1. To prepare ragù, combine 1 cup boiling water and porcinis in a bowl; cover and let stand 15 minutes. Drain porcinis through a sieve over a bowl, reserving soaking liquid. Discard porcini stems; finely chop porcini caps.

  2. Combine 1 cup boiling water and sun-dried tomatoes in a bowl. Cover and let stand 15 minutes. Drain and finely chop tomatoes.

  3. Heat oil in a Dutch oven over medium heat. Add onion and garlic; cover and cook 10 minutes, stirring occasionally. Add creminis, rosemary, salt, and red pepper. Cover and cook 5 minutes. Uncover and cook 5 minutes or until liquid almost evaporates.

  4. Add porcini caps, reserved soaking liquid, chopped tomatoes, wine, and parsley; bring to a boil. Reduce heat; simmer 12 minutes.

  5. To prepare polenta, place cornmeal and salt in a large saucepan. Gradually add 1 1/2 cups water and milk, stirring constantly with a whisk; bring to a boil. Reduce heat to medium; cook 5 minutes, stirring frequently.

  6. Remove from heat; stir in Gruyère. Serve with ragù; sprinkle with Parmesan.