Mushroom Ragù With Polenta Recipe

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Mushroom Ragù With Polenta
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  1. Sauté shallots for the ragù 1 T. oil in a large sauté pan over medium heat until soft. Increase heat to high, add half the mushrooms, and sauté until browned; remove from pan. Sauté mushrooms in batches so they brown well. Resist stirring them too much, the longer the contact with the pan, the better the browning. Add additional tablespoon of oil to the pan and sauté remaining mushrooms, then return the reserved mushrooms to the pan.
  2. Add tomatoes, broth, sherry, vinegar, and tomato paste. Reduce heat to low and simmer for 15 minutes. Finish with herbs and seasonings. While the ragù simmers, make the polenta.
  3. Bring broth, cream, and seasonings to a boil for the polenta in a saucepan. Whisk in cornmeal; reduce heat to low and simmer 5 minutes, stirring often. Fold in cheeses before serving.
  4. Place polenta on plate, topped with mushrooms ragu.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 252.58 Kcal (1058 kJ)
Calories from fat 142.86 Kcal
% Daily Value*
Total Fat 15.87g 24%
Cholesterol 34.8mg 12%
Sodium 552.38mg 23%
Potassium 472.41mg 10%
Total Carbs 20.21g 7%
Sugars 4.5g 18%
Dietary Fiber 2.57g 10%
Protein 6.09g 12%
Vitamin C 7.3mg 12%
Iron 1.9mg 10%
Calcium 54.6mg 5%
Amount Per 100 g
Calories 116.11 Kcal (486 kJ)
Calories from fat 65.67 Kcal
% Daily Value*
Total Fat 7.3g 24%
Cholesterol 16mg 12%
Sodium 253.94mg 23%
Potassium 217.17mg 10%
Total Carbs 9.29g 7%
Sugars 2.07g 18%
Dietary Fiber 1.18g 10%
Protein 2.8g 12%
Vitamin C 3.4mg 12%
Iron 0.9mg 10%
Calcium 25.1mg 5%

* 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

  • 5.9
  • 7

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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