Wild Mushroom and Tomato Ragout with Polenta
4 servings – Per serving: 164 cal, 5g fat, 26g carbs, 4g protein
1 tablespoon olive oil
1 shallot, peeled and thinly sliced
1 teaspoon balsamic vinegar
1 teaspoon tomato paste
2 cups sliced assorted mushrooms (such as cremini, shiitake, and oyster)
3 ½ cups low-sodium vegetable broth, divided
1 cup grape tomatoes, halved
1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
1 teaspoon chopped fresh sage (or ¼ teaspoon dried)
2/3 cup quick-cooking polenta
2 tablespoons shaved Parmesan
Heat olive oil in a skillet over medium heat. Add shallot and vinegar and cook for 2 minutes. Add tomato paste and mushrooms; cook for 5 minutes, stirring occasionally.
Pour in ½ cup broth, bring to a boil, and reduce to a simmer. Cook for 5 minutes. Add grape tomatoes and cook 5 more minutes until sauce thickens slightly. Remove from heat.
Bring 3 cups of broth, rosemary, and sage to a boil in a medium saucepan. Slowly pour in polenta. Cook over medium heat, stirring constantly for 4 to 5 minutes until mixture thickens.
Spoon polenta into four bowls and top each with a portion of ragout and a sprinkling of Parmesan.