Microwave Polenta With Mushroom Ragout - Kentucky Living

Ingredients

• Serves 4-6. SERVES
• For Polenta:
• 1 cup coarse yellow cornmeal
• 1/2 teaspoon salt
• 1 Tablespoon olive oil
• 3-1/2 cups water For Mushroom
• Ragout:
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 1 medium onion, thinly sliced
• 1 lb. portabella mushrooms, thinly sliced
• 3/4 lb. white mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh sage leaves, chopped
• 1 (28 oz.) can whole tomatoes, drained and coarsely chopped