Pan-Seared Polenta with Mushroom Ragu
and garlic green beans
Pre-cooked polenta, made from cornmeal, makes a great base for vegetarian dinners and holds up well to flavorful sauces like this mushroom ragu. (Note: For more variations, look for polenta in a variety of flavors like sun-dried tomato and garlic-herb.)
Tags
Ingredients
Pan-Seared Polenta:
- Cheese, parmesan (opt) - 4 oz, grated
- Polenta, pre-cooked (often sold in 18 oz / 510 g tube), any variety - 18 oz, cut into 1/2" (1.25 cm) slices
- Oil, cooking - 1 Tbsp
Mushroom Ragu:
- Onions, yellow - 1/2, chopped
- Bell peppers, red - 1/2, chopped
- Bell peppers, green - 1/2, chopped
- Garlic - 2 cloves, chopped
- Mushrooms, any button - 8 oz, sliced
- Basil leaves, fresh (opt) - 6 leaves, chopped
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Tomatoes, diced (14 oz / 397 g can) - 1 can
- Vinegar, red or white wine - 1 tsp
Garlic Green Beans:
- Green beans - 1 lb, trimmed
- Garlic - 2 cloves, chopped
- Lemons - 1/2, juice of
Nutrition Facts
Amount Per Serving
Calories
403
Just a moment...
% Daily Value
Total Fat
16g
25%
Just a moment...
Saturated Fat
6g
30%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
25mg
8%
Just a moment...
Sodium
585mg
24%
Just a moment...
Total Carbohydrate
49g
16%
Just a moment...
Dietary Fiber
6g
25%
Just a moment...
Sugars
9g
Just a moment...
Protein
18g
Just a moment...
Prep
- Onions / Bell peppers / Garlic (the portion for both the ragu and green beans) / Green beans - Prep as directed. (Can be done up to 5 days ahead)
- Mushrooms / Basil / Cheese - Prep as directed. (Can be done up to 1 day ahead)
- Cut polenta into ½” (1.25 cm) slices.
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Make
- Heat a skillet or saute pan over medium-high heat and add oil (just the portion for the polenta). When oil begins to shimmer, add polenta. Sear until golden brown and heated through, 4 to 5 minutes on each side. Transfer polenta to a plate and cover with foil so it stays warm.
- Return skillet to heat. Add oil (the portion for the sauce) and mushrooms and saute until mushrooms are tender and golden brown, ~5 minutes. Add onions, peppers, garlic (the portion for the ragu) and saute until tender, ~4 minutes. Add tomato paste, diced tomatoes (including liquid), basil and vinegar and stir to combine. Bring to a boil and continue cooking until sauce thickens slightly, ~2 minutes. Season with some salt and pepper (and a pinch of sugar, if needed).
- Place trimmed green beans and garlic in a microwave-safe dish. Cover with a wet paper towel and microwave for 1 1/2 to 2 minutes, until tender but still crunchy. Season with some salt and pepper and squeeze lemon juice over top.
- Enjoy polenta with ragu and grated parmesan over top and green beans on the side.
Nutrition Facts
Amount Per Serving
Calories
403
Just a moment...
% Daily Value
Total Fat
16g
25%
Just a moment...
Saturated Fat
6g
30%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
25mg
8%
Just a moment...
Sodium
585mg
24%
Just a moment...
Total Carbohydrate
49g
16%
Just a moment...
Dietary Fiber
6g
25%
Just a moment...
Sugars
9g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
52 reviews
This was delicious. My only complaint is the polenta took way longer than the recipe said to crisp and darken up.
0 HelpfulIt was yummy! sauce did not thicken, maybe if the recipe called for crushed tomatoes instead of diced it would've helped
0 HelpfulThis was good! Next time we'll cook the mushrooms separately, so we can blend the sauce a bit. Subbed a poblano for the bells.
0 HelpfulWas ok. Sauce was good but the polenta was a pain. It stuck to the first pan and too much oil for the non-stick second pan.
0 HelpfulRagu was a big hit! Left the polenta in the pan for a lot longer to get a nice crispiness to it.
0 Helpful