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Skillet Mushroom Ragout with Polenta 6
P r e p 1 0 m i n
C o o k 1 5 m i n
Ser ves 4
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 tastebuds happy.
2½ cups low-sodium vegetable stock, divided 1 cup instant polenta 1 tsp salt, divided ¼ cup grated Parmesan 1 tbsp olive oil 1 cup chopped onion 1 lb sliced cremini mushrooms 1 tbsp chopped fresh rosemary 2 medium garlic cloves, minced ¼ cup dry white wine 6 oz oyster mushrooms
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, heat the oil in a large nonstick skillet over mediumhigh heat. Add the onion to pan; sauté 3 minutes. Add the cremini mushrooms, rosemary, and garlic; sauté 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 mixture starts to brown, about 3 minutes. Stir in the remaining ½ cup stock, ½ tsp salt, and black pepper; cook 2 minutes. Serve mushroom mixture over polenta; garnish with parsley. Per serving (about 1 cup polenta and ¾ cup mushroom mixture) 277 Cal, 6 g Total Fat, 1 g Sat Fat, 802 mg Sod, 45 g Total Carb, 7 g Sugar, 7 g Fib, 10 g Prot.
2 tbsp tomato paste ½ tsp black pepper 1 tsp chopped fresh parsley
WW COACH TIP
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. —Coach Bianca
Easy Ever yday Cooking
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