Polenta with Mushroom Ragu Sauce

Served over delicious Parmesan topped polenta slices this sauce is rich and flavorful. Although quick to prepare, the sauce has the depth of flavor of a long simmered ragu.


1/4 cup olive oil

1/2 cup onion, minced

3 portobello mushrooms, discard stems, halve and slice caps

1 teaspoon fresh rosemary, chopped

salt and pepper, to taste

1/2 cup Chianti or other dry red wine

1 (28 ounce) can whole tomatoes, chopped with their juices


2 (16 ounce) tubes prepared polenta, usually found in produce section

2/3 cup Parmesan cheese, grated

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Heat oil in a large skillet. Add onions and sauté about 5 minutes until translucent. Add sliced mushroom caps and cook until tender, about 5-7 minutes. Add rosemary and salt and pepper to taste. Stir to combine.
Add the wine. Cook for 1 minute. Stir in tomatoes with their juices and honey. Simmer 10-15 minutes until sauce thickens.
Meanwhile, line a large cookie sheet with foil. Lightly coat the foil with non-stick cooking spray.

Cut each polenta tube into 8 slices. Brush each slice lightly with olive oil. Place on cookie sheet. Broil about 10 minutes until polenta is golden. Turn and broil another 10 – 15 minutes. Sprinkle each slice with grated cheese. Place back under broiler until cheese bubbles. Remove from oven.
To serve, place 3 or 4 polenta slices on a plate. Top with ragu sauce.
Serves: 4