I had a package of sliced mushrooms sitting in my fridge and didn't want them to go to waste so when Nanci came over we decided to make a mushroom ragu. We found an easy and yummy sounding recipe that incorporated polenta. This was very easy to make and came out delicious!!
2 tablespoons olive oil
1/2 medium onion, chopped
1 pound sliced button or crimini mushrooms
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14.5 oz size) crushed tomatoes
1 1/2 cups dry instant polenta or instant couscous
Heat oil in large skillet over medium heat until hot. Add onion; cook 5 minutes or until tender and slightly golden, stirring occasionally.
Stir in mushrooms, oregano, salt and pepper; cook 5 minutes or until mushrooms are tender, stirring occasionally. Stir in tomatoes; cover. Simmer 3 to 5 minutes or until heated through.
Meanwhile, in large pot, cook polenta according to package directions.
To serve, spoon ragù over polenta. Sprinkle each serving with the cheese.