Mushroom Ragoût With Polenta Recipe - Cooking Index
This easy meatless main dish will please the whole family. Cooking the polenta in the microwave oven is foolproof and makes cleanup easy.
Courses: Main Course1 | Dried porcini mushrooms - (abt 1/2 oz) | |
1/2 cup | 118ml | Boiling water |
1 | Vegetable broth - (14 oz) | |
1/2 cup | 31g / 1.1oz | Yellow cornmeal |
1 tablespoon | 15ml | Olive oil |
1/3 cup | 78ml | Sliced shallots |
= (or chopped sweet onion) | ||
1 | Sliced mixed fresh exotic mushrooms - (4 oz) | |
= (or sliced cremini mushrooms) | ||
4 | Garlic cloves - minced | |
1 | Italian-style diced tomatoes - (14 1/2 oz) - undrained | |
1/4 teaspoon | 1.3ml | Red pepper flakes |
1/4 cup | 36g / 1.3oz | Chopped fresh basil or parsley |
1/2 cup | 73g / 2.6oz | Grated fat-free Parmesan cheese |
Soak porcini mushrooms in boiling water 10 minutes.
Meanwhile, whisk together vegetable broth and cornmeal in large microwavable bowl. Cover with waxed paper; microwave at High 5 minutes. Whisk well; cook at High 3 to 4 minutes or until polenta is very thick. Whisk again; cover. Set aside.
Heat oil in large nonstick skillet over medium-high heat. Add shallots; cook and stir 3 minutes. Add fresh mushrooms and garlic; cook and stir 3 to 4 minutes. Add tomatoes and red pepper flakes.
Drain porcini mushrooms; add liquid to skillet. If mushrooms are large, cut into 1/2-inch pieces; add to skillet. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes or until slightly thickened. Stir in basil.
Spoon polenta onto 4 plates; top with mushroom mixture. Sprinkle with cheese.
This recipe yields 4 servings.
Exchanges Per Serving: 1 Starch, 1/2 Meat, 2 1/2 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 184; Calories from Fat 25%; Total Fat 5g; Saturated Fat 1g; Protein 6g; Carbohydrates 30g; Cholesterol 0mg; Sodium 572mg; Dietary Fiber 3g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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