White Bean and Mushroom Ragout over Polenta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 tbsp olive oil1 1/2 cups chopped onion3 minced garlic cloves1 tsp dried thyme or sage10 oz. crimini mushrooms (aka baby bellas)1/4 cup dry white wine1 15-oz can cannellini beans1 28-oz can diced tomatoes1/2 cup fresh basilSalt and pepper to taste3 cups prepared creamy polenta (NOT the stuff in a tube)
Warm the oil in a saucepan over medium heat and add the onions, garlic and dried herbs. Sprinkle with a touch of salt, stir, and cook for 8-10 minutes until the onions are golden and soft. While the onions cook, briefly rinse the mushrooms and quarter them (roughly 3 cups of mushrooms).
When the onions are soft, stir in the mushrooms and wine, cover, and simmer 5 minutes. Stir in the remaining ingredients (except the polenta), cover, and simmer 10 minutes or until hot and juicy. Add salt and pepper to taste.
Serve the ragout over polenta, and sprinkle with parmesan if desired. (parmesan is not included in the calorie counts)
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
When the onions are soft, stir in the mushrooms and wine, cover, and simmer 5 minutes. Stir in the remaining ingredients (except the polenta), cover, and simmer 10 minutes or until hot and juicy. Add salt and pepper to taste.
Serve the ragout over polenta, and sprinkle with parmesan if desired. (parmesan is not included in the calorie counts)
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 317.3
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 907.5 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 5.4 g
- Protein: 12.9 g
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