austrian

Carinthian Herb Polenta with Tomato Mushroom Ragout

This simmered dish pairs polenta with button mushrooms, sliced, mixed fresh herbs, chopped and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

86 g Carbohydrates

26 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g polenta (cornmeal) 296 kcal
350g water 0 kcal
200g crushed tomatoes 64 kcal
220g button mushrooms, sliced 48 kcal
14g olive oil 124 kcal
12g butter 86 kcal
6g garlic, minced 9 kcal
10g mixed fresh herbs (parsley and thyme), chopped 4 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

polenta (cornmeal)watersalt
Bring water to a simmer with salt. Whisk in polenta and cook on low, stirring often, 12 to 15 minutes until thick.
polenta (cornmeal)buttermixed fresh herbs (parsley and thyme)
Stir butter and chopped herbs into the polenta and keep warm.
button mushroomsolive oil
Heat olive oil in a skillet over medium-high. Saute mushrooms 6 minutes until browned.
crushed tomatoesgarlic
Add garlic and cook 30 seconds. Stir in crushed tomatoes and simmer 6 to 8 minutes until saucy.
polenta (cornmeal)mixed fresh herbs (parsley and thyme)saltblack pepper
Season with black pepper and a little salt. Spoon ragout over the herb polenta and serve hot.