Mushroom Ragù Over Soft Polenta

Difficulty: Easy Servings: 4 Source:

Ingredients

2 tablespoons olive oil

1/2 medium onion chopped

1 lb. sliced button or crimini mushrooms

3 tablespoons chopped fresh oregano

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 (14.5-oz.) can diced tomatoes

1 1/2 cups dry instant polenta or instant couscous*

1/2 cup (2 oz.) shredded fontina or Gruyère cheese

Directions

1. Heat oil in large skillet over medium heat until hot. Add onion; cook 5 minutes or until tender and slightly golden, stirring occasionally.

2. Stir in mushrooms, oregano, salt and pepper; cook 5 minutes or until mushrooms are tender, stirring occasionally. Stir in tomatoes; cover. Simmer 3 to 5 minutes or until heated through.

3. Meanwhile, in large pot, cook polenta according to package directions.

4. To serve, spoon ragù over polenta. Sprinkle each serving with 2 tablespoons of the cheese.

Notes

Satisfy comfort food cravings with this homey dish that’s quick to prepare. Serve it as a meatless entree, or as a side dish to broiled chicken or a quickly sautéed pork chop.

TIP *Choose polenta that is ready in 5 minutes. Look for it near rice or cornmeal in the supermarket.

Nutrition

PER SERVING: 355 calories, 12.5 g total fat (3.5 g saturated fat), 11 g protein, 52 g carbohydrate, 15 mg cholesterol, 840 mg sodium, 6.5 g fiber