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

Savor a rustic, deeply aromatic mushroom ragu infused with garlic, onion, and fresh tomatoes, enriched with white beans and crumbled extra-firm tofu. This velvety sauce is served atop a bed of creamy, perfectly-cooked polenta, creating a comforting dish that is both satisfying and balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

573kcal
Protein
31g
Fat
11.4g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 small Onion (70g)

2 Garlic Cloves

1 cup Diced Tomatoes

1 tsp Olive Oil

1/2 cup Cannellini Beans

150g Extra-Firm Tofu

1/3 cup Dry Polenta

1/2 cup Vegetable Broth

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add finely chopped onion and garlic, sautéeing until soft and translucent.

  • 2

    Add sliced cremini mushrooms and continue cooking until they release their moisture and begin to brown.

  • 3

    Stir in diced tomatoes and vegetable broth, then bring the mixture to a gentle simmer.

  • 4

    Fold in the cannellini beans and crumbled extra-firm tofu. Season with salt, pepper, and your favorite herbs (such as thyme or rosemary) and let the ragu simmer for 10-15 minutes until flavors meld.

  • 5

    Meanwhile, prepare the polenta: bring water to a boil in a separate pot and slowly whisk in the dry polenta. Reduce heat and stir continuously until the polenta thickens and becomes creamy, about 5-7 minutes.

  • 6

    Taste and adjust seasonings in the ragu before serving.

  • 7

    Spoon a generous portion of creamy polenta into a bowl and top with a hearty serving of mushroom ragu. Garnish with extra herbs if desired and serve 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

Savor a rustic, deeply aromatic mushroom ragu infused with garlic, onion, and fresh tomatoes, enriched with white beans and crumbled extra-firm tofu. This velvety sauce is served atop a bed of creamy, perfectly-cooked polenta, creating a comforting dish that is both satisfying and balanced.

NUTRITION

573kcal
Protein
31g
Fat
11.4g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

150g Cremini Mushrooms

1 small Onion (70g)

2 Garlic Cloves

1 cup Diced Tomatoes

1 tsp Olive Oil

1/2 cup Cannellini Beans

150g Extra-Firm Tofu

1/3 cup Dry Polenta

1/2 cup Vegetable Broth

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add finely chopped onion and garlic, sautéeing until soft and translucent.

  • 2

    Add sliced cremini mushrooms and continue cooking until they release their moisture and begin to brown.

  • 3

    Stir in diced tomatoes and vegetable broth, then bring the mixture to a gentle simmer.

  • 4

    Fold in the cannellini beans and crumbled extra-firm tofu. Season with salt, pepper, and your favorite herbs (such as thyme or rosemary) and let the ragu simmer for 10-15 minutes until flavors meld.

  • 5

    Meanwhile, prepare the polenta: bring water to a boil in a separate pot and slowly whisk in the dry polenta. Reduce heat and stir continuously until the polenta thickens and becomes creamy, about 5-7 minutes.

  • 6

    Taste and adjust seasonings in the ragu before serving.

  • 7

    Spoon a generous portion of creamy polenta into a bowl and top with a hearty serving of mushroom ragu. Garnish with extra herbs if desired and serve warm.