Spinach Polenta with Mushroom Ragoût |
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Prep Time: 14 Minutes Cook Time: 23 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 1/2 cups chopped onion (about 1 medium) |
2 garlic cloves, minced |
2 (6-ounce) packages sliced portobello mushrooms, cut into fourths |
1 teaspoon fresh thyme leaves |
3/4 teaspoons salt, divided |
1/2 teaspoon pepper, divided |
2 teaspoons cornstarch |
1 cup vegetable broth |
1/3 cup dry sherry or dry white wine |
1 teaspoon worcestershire sauce |
3 1/2 cups water |
1 cup quick-cooking polenta (such as buitoni) |
1 (6-ounce) package baby spinach (about 4 cups) |
1/3 cup (1.3 ounces) grated fresh parmesan cheese |
1 tablespoon yogurt-based spread (such as brummel and brown) |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium-high heat 8 minutes or until mushrooms are tender, stirring frequently. Combine cornstarch, broth, sherry, and Worcestershire sauce; stir well. Add cornstarch mixture to mushroom mixture; bring to a boil over medium-high heat. Cook 2 minutes or until mixture is slightly thick, stirring frequently.
2. Bring water to a boil in a large saucepan. Stir in polenta; reduce heat to medium, and cook 3 to 5 minutes or until thick, stirring constantly. Add spinach, yogurt-based spread, cheese, and remaining 1/4 teaspoon each of salt and pepper; stir well to combine. Remove from heat; let stand 3 minutes or until spinach wilts, stirring often. Spoon polenta onto plates and top with mushroom mixture.
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