17 ounce basil and garlic-flavored polenta refrigerated prepared cut into 12 slices (such as marjon)
28 ounce canned tomatoes diced with basil, garlic, and oregano, drained canned
0.3 cup carrots diced ( 4 medium)
0.5 cup celery diced ( 1 stalk)
0.3 teaspoon pepper red crushed
1 tablespoon garlic minced
1 tablespoon lemon rind fresh grated
1 tablespoon olive oil
2 tablespoons parmesan cheese grated
0.5 cup onion red chopped ()
Equipment
bowl
frying pan
paper towels
Directions
Heat oil in a large nonstick skillet over medium heat.
Add celery and next 3 ingredients; saut 3 minutes or until vegetables are crisp-tender.
Add mushrooms, and saut 8 minutes or until mushrooms release their liquid. Stir in tomatoes, lemon rind, and red pepper. Increase heat to medium-high, and cook 3 minutes.
Remove rag from pan; wipe pan clean with paper towels. Keep rag warm.
Place pan over medium-high heat. Coat polenta slices with cooking spray; add to pan. Cook 4 to 5 minutes on each side or until browned.
Serve mushroom rag over polenta in individual bowls; sprinkle with cheese.
