Makes 4 servings
Need a simple but hearty dinner you can make in a hurry? Try a traditional Italian-style mushroom ragout. This one is served over a microwaved polenta that saves you a whole of simmering and stirring.
- 1/2 ounce dried porcini mushrooms
- 1/2 cup boiling water
- 14 ounces vegetable broth
- 1/2 cup yellow cornmeal
- 1 tablespoon olive oil
- 1/3 cup chopped onion (or minced shallots)
- 4 ounces sliced fresh cremini mushrooms (or a mix of exotic mushrooms)
- 4 cloves garlic, minced
- 1 can (14 ounces) Italian-style diced tomatoes, undrained (look for low-sodium variety!)
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped basil or parsley
- 1/2 cup grated Parmesan cheese (look for the fat-free kind!)
Put the dried porcinis to soak in boiling water for 10 minutes while you make the polenta. Whisk together vegetable broth and cornmeal in a large microwavable bowl. Cover and microwave on high for 5 minutes. Whisk well and cook on high another 3-4 minutes, or until the polenta is thickened. Whisk once more then cover and set aside.
Heat oil in large nonstick skillet over medium-high heat. Add the onions (or shallots) and saute for 3 minutes. Add the garlic and fresh mushrooms. Saute 3- 4 minutes more. Add tomatoes and red pepper flakes.Strain the liquid into a bowl when you drain the porcini mushrooms and add it to skillet along with the mushrooms. Bring to a boil over high heat then reduce heat and simmer, uncovered, for about 5 minutes or until slightly thickened. Stir in the basil (or parsley).
Spoon the polenta onto 4 plates, top with a serving of the mushroom ragout, then sprinkle with Parmesan cheese. Serve immediately.