Cooking Index - Cooking Recipes & IdeasMushroom Ragoût With Polenta Recipe - Cooking Index

Mushroom Ragoût With Polenta

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 Course
Serves: 4 people

Recipe Ingredients

1   Dried porcini mushrooms - (abt 1/2 oz)
1/2 cup 118mlBoiling water
1   Vegetable broth - (14 oz)
1/2 cup 31g / 1.1ozYellow cornmeal
1 tablespoon 15mlOlive oil
1/3 cup 78mlSliced 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 1.3mlRed pepper flakes
1/4 cup 36g / 1.3ozChopped fresh basil or parsley
1/2 cup 73g / 2.6ozGrated fat-free Parmesan cheese

Recipe Instructions

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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