Mushroom Ragout with Polenta

Name: Mushroom Ragout with Polenta
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh parsley; 355 milliliters bottled marinara sauce; 454 grams mushrooms (about 24 medium), halved or quartered; 2 Tbsps grated Parmesan; 0 teaspoons pepper; 9 inches thick slices polenta (from a 2-lb. tube); 0 teaspoons salt; 2 Tbsps unsalted butter

You can never have too many side dish recipes, so give Mushroom Ragout with Polentan a try. Watching your figure? This gluten free recipe has 256 calories, 12g of protein, and 14g of fat per serving. This recipe serves 2. Head to the store and pick up thick polenta, bottled marinara sauce, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Melt butter in a large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add mushrooms, salt and pepper. Saut until mushrooms start to give off liquid, about 5 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Add marinara and cook, stirring occasionally, until warmed though, about 3 minutes. Keep warm.

Set a rack 3 inches from heat source and preheat broiler to high. Line a broiling pan with foil; lightly oil foil. Arrange polenta on broiling pan and broil until lightly browned, 3 to 4 minutes. Turn and sprinkle with Parmesan. Broil until lightly browned and hot, 3 to 4 minutes longer.

Ingredients you will need

Parmesan