Mushroom Ragù With Polenta Recipe

Name: Mushroom Ragù With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup diced celery (about 1 stalk); 1/2 cup chopped red onion (about 1/2 small); 1/3 cup diced carrot (about 4 medium); 1 tablespoon minced garlic; 2 (8-ounce) packages sliced baby portobello mushrooms; 1 (28-ounce) can diced tomatoes with basil, garlic, and oregano, drained; 1 tablespoon grated fresh lemon rind; 1/4 teaspoon crushed red pepper; 1 (17-ounce) package prepared refrigerated basil and garlic-flavored polenta, cut into 12 slices (such as Marjon); Cooking spray; 2 tablespoons grated Parmesan cheese

Servings: persons

1 tablespoon olive oil
1/2 cup diced celery (about 1 stalk)
1/2 cup chopped red onion (about 1/2 small)
1/3 cup diced carrot (about 4 medium)
1 tablespoon minced garlic
2 (8-ounce) packages sliced baby portobello mushrooms
1 (28-ounce) can diced tomatoes with basil, garlic, and oregano, drained
1 tablespoon grated fresh lemon rind
1/4 teaspoon crushed red pepper
1 (17-ounce) package prepared refrigerated basil and garlic-flavored polenta, cut into 12 slices (such as Marjon)
Cooking spray
2 tablespoons grated Parmesan cheese

1
Heat oil in a large nonstick skillet over medium heat. Add celery and next 3 ingredients; saute 3 minutes or until vegetables are crisp-tender. Add mushrooms, and saute 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 ragu from pan; wipe pan clean with paper towels. Keep ragu warm.
2
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.
3
Serve mushroom ragu over polenta in individual bowls; sprinkle with cheese.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup diced celery (about 1 stalk), 1/2 cup chopped red onion (about 1/2 small), 1/3 cup diced carrot (about 4 medium), and more.

Yes, Mushroom Ragù With Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Ragù With Polenta

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