Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût recipes

Parmesan-Crusted Polenta with Sausage-Mushroom Ragoût recipes
7 Ingredients
  • 2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
  • 1/3 cup grated parmesan
  • 2 tablespoons olive oil, divided
  • 1 pound sweet Italian sausage, casing removed
  • 1/2 pound mixed sliced fresh wild mushrooms
  • 1/2 cup dry red wine
  • 1 1/2 cups bottled marinara sauce
Nutrition
1198
60% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

38% 24

Saturated

34% 7

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 4

Carbs

65% 195

Carbs (net)

- 182

Fiber

51% 13

Sugars

- 10

Sugars, added

- 0

Protein

80% 40

Cholesterol

14% 42

Sodium

51% 1213

Calcium

18% 184

Magnesium

28% 119

Potassium

25% 1189

Iron

38% 7

Zinc

37% 4

Phosphorus

68% 479

Vitamin A

9% 77

Vitamin C

2% 2

Thiamin (B1)

46% 1

Riboflavin (B2)

37% 0

Niacin (B3)

66% 11

Vitamin B6

65% 1

Folate equivalent (total)

22% 88

Folate (food)

- 88

Folic acid

- 0

Vitamin B12

54% 1

Vitamin D

20% 3

Vitamin E

24% 4

Vitamin K

15% 18
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