Mushroom Ragoût With Polenta from Healthy Diabetic Recipes
Mushroom Ragoût With Polenta from Healthy Diabetic Recipes
 Kitchen Collection

If you are unsure whether this Mushroom Ragoût With Polenta recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.



“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
~ Waverly Root (1903-1982)


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Mushroom Ragoût With Polenta Recipe


Recipe Ingredients:

1 package dried porcini mushrooms - (abt 1/2 oz)
1/2 cup boiling water
1 can vegetable broth - (14 oz)
1/2 cup yellow cornmeal
1 tbsp olive oil
1/3 cup sliced shallots
= (or chopped sweet onion)
1 package sliced mixed fresh exotic mushrooms, (4 oz)
= (or sliced cremini mushrooms)
4 garlic cloves, minced
1 can Italian-style diced tomatoes - (14 1/2 oz), undrained
1/4 tsp red pepper flakes
1/4 cup chopped fresh basil or parsley
1/2 cup grated fat-free Parmesan cheese

 

Recipe Instructions:

Soak porcini mushrooms in boiling water 10 minutes.

Meanwhile, whisk together vegetable broth and cornmeal in large microwavable bowl. Cover with waxed paper; microwave at High 5 minutes. Whisk well; cook at High 3 to 4 minutes or until polenta is very thick. Whisk again; cover. Set aside.

Heat oil in large nonstick skillet over medium-high heat. Add shallots; cook and stir 3 minutes. Add fresh mushrooms and garlic; cook and stir 3 to 4 minutes. Add tomatoes and red pepper flakes.

Drain porcini mushrooms; add liquid to skillet. If mushrooms are large, cut into 1/2-inch pieces; add to skillet. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes or until slightly thickened. Stir in basil.

Spoon polenta onto 4 plates; top with mushroom mixture. Sprinkle with cheese.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 1/2 Meat, 2 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 184; Calories from Fat 25%; Total Fat 5g; Saturated Fat 1g; Protein 6g; Carbohydrates 30g; Cholesterol 0mg; Sodium 572mg; Dietary Fiber 3g.

Comments: This easy meatless main dish will please the whole family. Cooking the polenta in the microwave oven is foolproof and makes cleanup easy.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4






"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."
~ Charles Pierre Monselet


 

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Important Note: This Mushroom Ragoût With Polenta recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Mushroom Ragoût With Polenta recipe is located in our Main Dish Recipes section.

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This Mushroom Ragoût With Polenta Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.