Mushroom Ragù with Polenta

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Prep: 15 minutes; Cook: 23 minutes

Ingredients:

1 tablespoon olive oil

1/2 cup diced celery (about 1 stalk)

1/2 cup chopped red onion (about 1/2 small)

1/3 cup diced carrot (about 4 medium)

1 tablespoon minced garlic

2 (8-ounce) packages sliced baby portobello mushrooms

1 (28-ounce) can diced tomatoes with basil, garlic, and oregano, drained

1 tablespoon grated fresh lemon rind

1/4 teaspoon crushed red pepper

1 (17-ounce) package prepared refrigerated basil and garlic-flavored polenta, cut into 12 slices (such as marjon)

cooking spray

2 tablespoons grated parmesan cheese

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add celery and next 3 ingredients; sauté 3 minutes or until vegetables are crisp-tender. Add mushrooms, and sauté 8 minutes or until mushrooms release their liquid. Stir in tomatoes, lemon rind, and red pepper. Increase heat to medium-high, and cook 3 minutes. Remove ragù from pan; wipe pan clean with paper towels. Keep ragù warm.
2. Place pan over medium-high heat. Coat polenta slices with cooking spray; add to pan. Cook 4 to 5 minutes on each side or until browned.
3. Serve mushroom ragù over polenta in individual bowls; sprinkle with cheese.

By RecipeOfHealth.com