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Microwave Polenta With Mushroom Ragout

  • Serves 4-6.


  • For Polenta:
  • 1 cup coarse yellow cornmeal
  • 1/2 teaspoon salt
  • 1 Tablespoon olive oil
  • 3-1/2 cups water For Mushroom
  • Ragout:
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1 lb. portabella mushrooms, thinly sliced
  • 3/4 lb. white mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh sage leaves, chopped
  • 1 (28 oz.) can whole tomatoes, drained and coarsely chopped


In a 3-quart microwave-safe casserole, combine the above ingredients. Cover tightly and cook on high for 5 minutes. Stir thoroughly. Cover again and cook on high until all the water is absorbed, stirring every 2 minutes. Allow to cool and slice into squares.

Heat butter, oil, and onion on high in microwave-safe bowl for three minutes. Add remaining ingredients and continue cooking on high 5 to 7 minutes. Pour over sliced polenta and serve.

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