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Skillet Mushroom Ragout with Polenta

Skillet Mushroom Ragout with Polenta

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Instant polenta may not be as flavorful as regular, but it cooks in under 5 minutes! And this speedy ragout is loaded with earthy depth to make taste buds happy. Mushrooms are a blank canvas. They’re hearty, and you can easily infuse them with different combinations of herbs and aromatics to create meals you love.

Ingredients

Low sodium vegetable broth

2½ cup(s), divided

Uncooked instant polenta

1 cup(s)

Kosher salt

1 tsp, divided

Grated Parmesan cheese

¼ cup(s)

Olive oil

1 Tbsp

Uncooked onion

1 cup(s), chopped

Cremini mushroom

1 pound(s), sliced

Rosemary

1 Tbsp, chopped

Garlic

2 clove(s), minced

White wine

¼ cup(s)

Oyster mushroom

6 oz

Tomato paste

2 Tbsp

Black pepper

½ tsp

Fresh parsley

1 tsp, chopped

Instructions

  1. In a large saucepan, bring 2 cups stock and 2 cups water to a boil. Whisk in the polenta and ½ tsp salt. Reduce heat and simmer until thick, about 3 minutes. Stir in the cheese. Cover and keep warm.
  2. Meanwhile, in a large nonstick skillet, heat the oil over medium-high. Add the onion; cook for 3 minutes. Add the cremini mushrooms, rosemary, and garlic; cook for 5 minutes. Stir in the wine and oyster mushrooms; cook until most of the liquid evaporates, about 2 minutes. Stir in the tomato paste; cook until the mixture starts to brown, about 3 minutes. Stir in the remaining 1⁄2 cup stock and 1⁄2 tsp salt and black pepper; cook for 2 minutes. Serve the mushrooms over the polenta; garnish with the parsley.
  3. Serving size: about 1 cup polenta and ¾ cup mushroom mixture

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