How to Make It
Heat oil in a large nonstick skillet over medium heat. Add celery and next 3 ingredients; sauté 3 minutes or until vegetables are crisp-tender. Add mushrooms, and sauté 8 minutes or until mushrooms release their liquid. Stir in tomatoes, lemon rind, and red pepper. Increase heat to medium-high, and cook 3 minutes. Remove ragù from pan; wipe pan clean with paper towels. Keep ragù warm.
Place pan over medium-high heat. Coat polenta slices with cooking spray; add to pan. Cook 4 to 5 minutes on each side or until browned.
Serve mushroom ragù over polenta in individual bowls; sprinkle with cheese.
Oxmoor House Healthy Eating Collection