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Spinach Polenta with Mushroom Ragoût

Prep time 14 mins
Cook time 23 mins
Stand time 3 mins
Yield 4 servings (serving size: 1 cup polenta and 1/2 cup mushroom mixture)

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onion (about 1 medium)
  • 2 garlic cloves, minced
  • 2 (6-ounce) packages sliced Portobello mushrooms, cut into fourths
  • 1 teaspoon fresh thyme leaves
  • 3/4 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons cornstarch
  • 1 cup vegetable broth
  • 1/3 cup dry sherry or dry white wine
  • 1 teaspoon Worcestershire sauce
  • 3 1/2 cups water
  • 1 cup quick-cooking polenta (such as Buitoni)
  • 1 (6-ounce) package baby spinach (about 4 cups)
  • 1/3 cup (1.3 ounces) grated fresh Parmesan cheese
  • 1 tablespoon yogurt-based spread (such as Brummel and Brown)

Nutrition Information

  • calories 309
  • fat 6.2 g
  • satfat 1.9 g
  • protein 11.5 g
  • carbohydrate 50.5 g
  • cholesterol 5 mg
  • iron 2.9 mg
  • sodium 899 mg
  • caloriesfromfat 18 %
  • fiber 7.7 g
  • calcium 165 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium-high heat 8 minutes or until mushrooms are tender, stirring frequently. Combine cornstarch, broth, sherry, and Worcestershire sauce; stir well. Add cornstarch mixture to mushroom mixture; bring to a boil over medium-high heat. Cook 2 minutes or until mixture is slightly thick, stirring frequently.

  2. Bring water to a boil in a large saucepan. Stir in polenta; reduce heat to medium, and cook 3 to 5 minutes or until thick, stirring constantly. Add spinach, yogurt-based spread, cheese, and remaining 1/4 teaspoon each of salt and pepper; stir well to combine. Remove from heat; let stand 3 minutes or until spinach wilts, stirring often. Spoon polenta onto plates and top with mushroom mixture.

Oxmoor House Healthy Eating Collection