Rustic Italian Baked Vegetable Ragu With Spinach Polenta


2 tablespoons extra virgin olive oil, to be divided
1/2 pound button mushrooms, sliced
Salt and pepper to taste
8 oil-packed drained and roughly chopped sun-dried tomatoes, BPA free
2 cloves finely chopped garlic
1 bunch stemmed and roughly chopped kale
1 (18-ounce) roll pre-cooked polenta, cut into 8 rounds
1/4 cup grated Parmesan cheese


  1. Using a large skillet, heat 1 tablespoon of the oil on stove top set at medium high heat.
  2. Add mushrooms, salt and pepper.
  3. Cook, stirring occasionally, about 5 minutes or until softened.
  4. Add tomatoes and garlic, cooking another 2 minutes.
  5. Stir in kale pieces and 1/4 cup water.
  6. Cover, reduce heat to medium low and cook about 2 minutes or until kale begins to wilt.
  7. Toss well, add salt and pepper to taste.
  8. Cover and cook about 2 minutes more or until wilted.
  9. Cover and set to the side.
  10. Using a large nonstick or cast iron skillet, heat remaining 1 tablespoon oil over medium high heat.
  11. Arrange polenta in skillet in a single layer (working in batches, if needed).
  12. Cook, flipping once, 5 to 6 minutes or until golden brown on both sides.
  13. Line a plate with paper toweling to drain the polenta on as it gets done.
  14. Arrange the polenta on plates.
  15. Top with kale and mushroom mixture.
  16. Garnish with cheese and serve.

Serves: 4

Adapted from: and