Mushroom Ragout with Polenta

Ingredients

• 2 tablespoons parsley fresh chopped
• 1.5 cups bottled marinara sauce 
• 1 pound mushrooms halved quartered ( 24 medium)
• 2 tablespoons parmesan grated
• 0.1 teaspoon pepper 
• 8.5 inch thick polenta (from a 2-lb. tube)
• 0.3 teaspoon salt 
• 2 tablespoons butter unsalted

Equipment

• frying pan
• aluminum foil
• broiler

Directions

1. Melt butter in a large skillet over medium-high heat.
2. Add mushrooms, salt and pepper. Saut until mushrooms start to give off liquid, about 5 minutes.
3. Add marinara and cook, stirring occasionally, until warmed though, about 3 minutes. Keep warm.
4. Set a rack 3 inches from heat source and preheat broiler to high. Line a broiling pan with foil; lightly oil foil. Arrange polenta on broiling pan and broil until lightly browned, 3 to 4 minutes. Turn and sprinkle with Parmesan. Broil until lightly browned and hot, 3 to 4 minutes longer.
5. Divide polenta among 4 plates. Top with mushroom ragout.
6. Garnish with parsley.