Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This finto, or fake, ragu is made with meaty mushrooms and served over cheesy polenta for a meatless Italian meal.

Sharon Sanders
Recipe by Cooking Light October 2002


Recipe Summary

4 servings (serving size: 1 cup ragù, 1 cup polenta, and 1 1/2 teaspoons parmesan)


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

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

Nutrition Facts

334 calories; calories from fat 28%; fat 10.3g; saturated fat 4g; mono fat 4.5g; poly fat 1.1g; protein 17.8g; carbohydrates 46g; fiber 6.2g; cholesterol 20mg; iron 3.4mg; sodium 905mg; calcium 361mg.