Italian

White Bean and Mushroom Ragout over Polenta is for Dinner.

White Bean and Mushroom Ragout over Polenta takes 10 minutes to prepare.

White Bean and Mushroom Ragout over Polenta takes 20 minutes to cook.

White Bean and Mushroom Ragout over Polenta makes 4 servings.

The ingredients for White Bean and Mushroom Ragout over Polenta are:

1 1/2 tbsp olive oil
1 1/2 cups chopped onion
3 minced garlic cloves
1 tsp dried thyme or sage
10 oz. crimini mushrooms (aka baby bellas)
1/4 cup dry white wine
1 15-oz can cannellini beans
1 28-oz can diced tomatoes
1/2 cup fresh basil
Salt and pepper to taste

3 cups prepared creamy polenta (NOT the stuff in a tube)

Here is how you make White Bean and Mushroom Ragout over Polenta:

Warm the oil in a saucepan over medium heat and add the onions, garlic and dried herbs. Sprinkle with a touch of salt, stir, and cook for 8-10 minutes until the onions are golden and soft. While the onions cook, briefly rinse the mushrooms and quarter them (roughly 3 cups of mushrooms).When the onions are soft, stir in the mushrooms and wine, cover, and simmer 5 minutes. Stir in the remaining ingredients (except the polenta), cover, and simmer 10 minutes or until hot and juicy. Add salt and pepper to taste.Serve the ragout over polenta, and sprinkle with parmesan if desired. (parmesan is not included in the calorie counts)Number of Servings: 4Recipe submitted by SparkPeople user BTVMADS.

The nutritional information for White Bean and Mushroom Ragout over Polenta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 317.3

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 907.5 mg
• Total Carbs: 60.8 g
• Dietary Fiber: 5.4 g
• Protein: 12.9 g

White Bean and Mushroom Ragout over Polenta is Italian cuisine.

The dietary needs meet for White Bean and Mushroom Ragout over Polenta is Gluten Free