View the original recipe at: http://www.origin.shape.com/healthy_eating/recipes/wild_mushroom_and_tomato_ragout_with_polenta

Quick Healthy Meals: Wild Mushroom and Tomato Ragout

Enjoy easy low fat recipes such as this scrumptious wild mushroom ragout and benefit from the cancer-fighting lycopene in the tomatoes.

Serves: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Nutrition Score per serving:

(2/3 cup polenta, 2/3 cup ragout): 164 calories, 5 g fat (26% of calories), 1 g saturated fat, 26 g carbs, 4 g protein, 2 g fiber, 55 mg calcium, 2 mg iron, 177 mg sodium

Ingredients

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)
3-1/2 cups low-sodium vegetable broth, divided
1 cup grape tomatoes, halved
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon chopped fresh sage (or 1/4 teaspoon dried)
2/3 cup quick-cooking polenta
2 tablespoons shaved Parmesan

Directions

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 1/2 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 mushroom ragout and a sprinkling of Parmesan.

When it comes to easy low fat recipes from Shape, this Wild Mushroom and Tomato Ragout is just one of the many quick healthy meals your family will enjoy.