Pan-Seared Polenta with Mushroom Ragu
and garlic green beans

Name: Pan-Seared Polenta with Mushroom Ragu
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 oz Cheese, parmesan (opt), grated; 18 oz Polenta, pre-cooked (often sold in 18 oz / 510 g tube), any variety, cut into 1/2" (1.25 cm) slices; 1 Tbsp Oil, cooking; 1/2 Onions, yellow, chopped; 1/2 Bell peppers, red, chopped; 1/2 Bell peppers, green, chopped; 2 cloves Garlic, chopped; 8 oz Mushrooms, any button, sliced; 6 leaves Basil leaves, fresh (opt), chopped; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 1 can Tomatoes, diced (14 oz / 397 g can); 1 tsp Vinegar, red or white wine; 1 lb Green beans, trimmed; 2 cloves Garlic, chopped; 1/2 Lemons, juice of

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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.)

Ingredients

Metric

Servings:

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

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.

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