How To Make Creamy Polenta Mushroom Ragout Recipe
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 tbsp butter
- 1 onion, diced
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 tsp dried thyme
- 1 cup tomato sauce
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
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In a medium-sized saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta until well combined. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
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In a separate large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and mushrooms and cook for another 5 minutes, until the mushrooms are browned and tender.
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Stir in the dried thyme and tomato sauce, then season with salt and pepper. Reduce heat to low and simmer for 10 minutes.
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Pour the mushroom ragout over the cooked polenta.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 249kcal
- Total Fat : 5g
- Saturated Fat : 2g
- Cholesterol : 8mg
- Sodium : 1046mg
- Total Carbohydrates : 47g
- Dietary Fiber : 7g
- Sugar : 7g
- Protein : 7g
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