Mushroom Ragout W/ Polenta Recipe

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Mushroom Ragout W/ Polenta
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  1. Soak dried mushrooms in boiling water for 10 minutes.
  2. Meanwhile whisk together vegetable broth and cornmeal, in a large microwaveable bowl. Cover with wax paper; microwave at high 4-5 minutes. Whisk well; Cook at high 3-4 minutes or until the polenta is thick. Set aside.
  3. Heat oil in large nonstick skillet. Add shallots, cook 3-4 minutes add mushrooms and garlic. Cook another 3-4 minutes, add in tomatoes and pepper flakes. Drain off dried mushrooms add in reconstituted mushrooms a little of their broth. Boil over high, reduce to medium. Simmer uncovered for 5 minutes. Stir in basil.
  4. Spoon polenta on to plates and top with mushroom mixture. Sprinkle with cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 238.61 Kcal (999 kJ)
Calories from fat 88.52 Kcal
% Daily Value*
Total Fat 9.84g 15%
Cholesterol 12.08mg 4%
Sodium 1029.98mg 43%
Potassium 355.31mg 8%
Total Carbs 30.11g 10%
Sugars 4.01g 16%
Dietary Fiber 3.06g 12%
Protein 9.63g 19%
Vitamin C 5.7mg 10%
Iron 2mg 11%
Calcium 183.4mg 18%
Amount Per 100 g
Calories 118.81 Kcal (497 kJ)
Calories from fat 44.07 Kcal
% Daily Value*
Total Fat 4.9g 15%
Cholesterol 6.01mg 4%
Sodium 512.83mg 43%
Potassium 176.91mg 8%
Total Carbs 14.99g 10%
Sugars 1.99g 16%
Dietary Fiber 1.52g 12%
Protein 4.79g 19%
Vitamin C 2.8mg 10%
Iron 1mg 11%
Calcium 91.3mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
  • 6

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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