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Mushroom Ragoût Over Creamy Quick Polenta
INGRIDSTEVENS9Ingredients
25Minutes
390Calories
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Description
Real Simple
Ingredients
US|METRIC
4 SERVINGS
- 2 cups milk
- kosher salt
- 1 cup instant polenta
- 2 oz. Parmesan (grated, about 1/2 cup, plus more for serving)
- 2 Tbsp. unsalted butter
- 1 lb. sliced mushrooms (such as cremini and shiitake)
- 1 shallot (small, chopped)
- 1 sprig fresh thyme
- 24 oz. marinara sauce
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Directions
- Bring the milk, 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil in a medium pot. Slowly whisk in the polenta. Cook, whisking constantly, until the polenta thickens, 3 to 4 minutes. Remove from heat and stir in the Parmesan.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, 4 to 6 minutes. Add the shallot and thyme. Cook, stirring, until the shallot is softened, 1 to 2 minutes. Add the marinara and simmer, about 1 minute.
- Spoon the mushrooms and sauce over the polenta and serve topped with additional Parmesan.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol40mg13% |
Sodium1220mg51% |
Potassium1310mg37% |
Protein19g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber7g28% |
Sugars25g |
Vitamin A40% |
Vitamin C15% |
Calcium45% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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