Polenta With Mushroom Ragu

Use a package of polenta to make this two-person side dish as fast as possible.

1 users rated this recipe an average rating of 1.0
2 servings
Start to Finish:
25 mins
Rate me!

Polenta With Mushroom Ragu

16 ounce package refrigerated cooked polenta
tablespoon extra-virgin olive oil
cups shiitake, crimini, or white button mushrooms, sliced
medium green onions, thinly sliced
tablespoons finely chopped red sweet pepper
cup reduced-sodium chicken broth
teaspoon freshly ground pepper


  1. 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.
  2. 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.
  3. 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.
  4. To serve, arrange polenta shapes on small plates or platter. Top with warm ragu. Makes 2 side-dish servings.

From the Test Kitchen

Food exchanges:

1 vegetable, 1 starch, 1-1/2 fat.

Nutrition Facts

(Polenta With Mushroom Ragu)
    Per serving:
  • 193 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 657 mg sodium,
  • 26 g carb.,
  • 4 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:

Loading... Please wait...