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.
Servings per Recipe:Amount per Serving
Calories from Fat:
Total Fat: 5g
Saturated Fat: 1g
Dietary Fiber: 3g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.