Polenta with Smoky Mushroom Ragout
Baking polenta in the oven, as opposed to using the traditional method of stovetop cooking, frees you so you can prepare the mushroom topping. Oyster mushrooms are fan-shaped and have a peppery bite that softens during cooking. The smokiness of chipotle chiles unexpectedly complements the mushrooms.
Recipe by Cooking Light April 2004
Gallery
Credit:
Becky Luigart-Stayner; Jan Gautro
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
250 calories; calories from fat 20%; fat 5.6g; saturated fat 2.6g; mono fat 2.4g; poly fat 0.3g; protein 11.3g; carbohydrates 38.9g; fiber 5.8g; cholesterol 13mg; iron 2.5mg; sodium 769mg; calcium 108mg.