Polenta With Mushroom Ragu Recipe
Save And Share :
Sponsored Links
Use a package of polenta to make this two-person side dish as fast as possible.
Ingredients
- 1/2 of a 16-ounce package refrigerated cooked polenta
- 1 tablespoon extra-virgin olive oil
- 2 cups shiitake, crimini, or white button mushrooms, sliced
- 2 medium green onions, thinly sliced
- 2 tablespoons finely chopped red sweet pepper
- 2/3 cup reduced-sodium chicken broth
- 1/8 teaspoon freshly ground pepper
- Cut polenta into four slices, about 3/4-inch thick. Cut slices into shapes such as traingles or hearts, if desired. Lightly coat a cookie sheet with some of the olive oil. Arrange polenta slices on the cookie sheet and brush them with some of the olive oil.
- Broil 4 to 5 inches from the heat for 4 minutes. Turn and brush with a little more of the olive oil. Broil for 4 minutes more or until golden brown.
- For ragu, cook the mushrooms, green onions, and sweet pepper in the remaining olive oil in a medium saucepan about 5 minutes or until tender. Carefully add chicken broth and ground pepper; bring to boiling. Reduce the heat and cook, uncovered, for 10 to 15 minutes, stirring occasionally, until the liquid is slightly thickened.
- To serve, arrange polenta shapes on small plates or platter. Top with warm ragu. Makes 2 side-dish servings.
- 1 vegetable, 1 starch, 1-1/2 fat.
- Calories 193, Total Fat 8 g, Saturated Fat 1 g, Sodium 657 mg, Carbohydrate 26 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin C 26%, Iron 10%.
- Percent Daily Values are based on a 2,000 calorie diet
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment