* Exported from MasterCook *

                      Polenta with Mushroom Ragu

Recipe By     : Better Homes and Gardens-Low Calorie Low Fat Recipes Spring 2000 pg. 30
Serving Size  : 2     Preparation Time :0:00
Categories    : Pasta 4 Points per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  polenta
  1                cup  water
  1         tablespoon  extra virgin olive oil
  2               cups  shiitake mushrooms -- *see Note
  2             medium  green onions -- thinly sliced
     2/3           cup  red pepper -- finely chopped
     2/3           cup  low sodium chicken broth
     1/8      teaspoon  fresh ground pepper

Cut polenta into four slices, about 3/4 inch thick. Cut slices into shapes such as 
triangles or hearts, if desired. Lightly coat a cookie sheet with some of the olive 
oil. Arrange polenta slices on the cookie sheet and brush them with some of the 
olive oil. 
Broil 4 to 5 inches from the heat for 4 minutes. Turn and brush with a little more 
of the olive oil. Broil for 4 minutes more or till golden brown. 
For Ragu, cook the mushrooms, green onions, and sweet pepper in the remaining olive 
oil in a medium saucepan about 5 minutes or till tender. 
Carefully add chicken broth and ground pepper; bring to boiling. 
Reduce the heat and cook, uncovered, for 10-15 minutes, stirring occasionally, 
till the liquid is slightly thickened. 

Description:
  "4 Points per Serving"

Nutritional values are high, but that includes 700 calories for mushrooms, which 
are free.

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Per serving: 1169 Calories (kcal); 10g Total Fat; (6% calories from fat); 
36g Protein; 264g Carbohydrate; 0mg Cholesterol; 210mg Sodium
Food Exchanges: 16 1/2 Grain Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : To serve, arrange polenta shapes on small plates or platter. Top 
with warm ragu.

NOTES : *or 8 ounces cooked polenta

*shitake, crimini, or white button mushrooms, sliced