Hearty Mushroom Ragu with Creamy Polenta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Creamy Polenta

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Creamy Polenta

Enjoy a comforting bowl of earthy mushroom ragu, enriched with tender cannellini beans and aromatic garlic-onion base, served atop a silky, creamy polenta finished with a sprinkle of sharp Parmesan. This dish offers a rich blend of textures and flavors, perfect for a satisfying meal any time of day.

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NUTRITION

475kcal
Protein
31.7g
Fat
10.7g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

150g White Mushrooms

50g Onion

5g Garlic

120g Tomato Sauce

100g Cannellini Beans

40g Cornmeal

120ml Low-Fat Milk

30g Parmesan Cheese

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PREPARATION

  • 1

    Clean and slice the mushrooms, dice the onion, and mince the garlic.

  • 2

    In a medium skillet, sauté the onion and garlic over medium heat until softened and fragrant.

  • 3

    Add the mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 4

    Stir in the tomato sauce and rinsed cannellini beans, letting the mixture simmer for 5-7 minutes to meld the flavors. Season with salt, pepper, and your favorite herbs (such as thyme or basil).

  • 5

    Meanwhile, in a small saucepan, bring water to a boil and whisk in the cornmeal slowly to prevent lumps.

  • 6

    Reduce the heat and stir in the low-fat milk, cooking until the polenta thickens and becomes creamy, about 5 minutes.

  • 7

    Plate a serving of creamy polenta, then top with a generous helping of the mushroom ragu.

  • 8

    Finish by sprinkling grated Parmesan cheese over the dish and enjoy while warm.

Hearty Mushroom Ragu with Creamy Polenta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Ragu with Creamy Polenta

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Ragu with Creamy Polenta

Enjoy a comforting bowl of earthy mushroom ragu, enriched with tender cannellini beans and aromatic garlic-onion base, served atop a silky, creamy polenta finished with a sprinkle of sharp Parmesan. This dish offers a rich blend of textures and flavors, perfect for a satisfying meal any time of day.

NUTRITION

475kcal
Protein
31.7g
Fat
10.7g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

150g White Mushrooms

50g Onion

5g Garlic

120g Tomato Sauce

100g Cannellini Beans

40g Cornmeal

120ml Low-Fat Milk

30g Parmesan Cheese

PREPARATION

  • 1

    Clean and slice the mushrooms, dice the onion, and mince the garlic.

  • 2

    In a medium skillet, sauté the onion and garlic over medium heat until softened and fragrant.

  • 3

    Add the mushrooms to the skillet and cook until they release their moisture and begin to brown.

  • 4

    Stir in the tomato sauce and rinsed cannellini beans, letting the mixture simmer for 5-7 minutes to meld the flavors. Season with salt, pepper, and your favorite herbs (such as thyme or basil).

  • 5

    Meanwhile, in a small saucepan, bring water to a boil and whisk in the cornmeal slowly to prevent lumps.

  • 6

    Reduce the heat and stir in the low-fat milk, cooking until the polenta thickens and becomes creamy, about 5 minutes.

  • 7

    Plate a serving of creamy polenta, then top with a generous helping of the mushroom ragu.

  • 8

    Finish by sprinkling grated Parmesan cheese over the dish and enjoy while warm.