Mushroom Ragu and Polenta Egg Bake

Mushroom Ragu and Polenta Egg Bake

Mushroom Ragu and Polenta Egg Bake

By Good Housekeeping
1 hour 30 minutes

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Details
  • Servings:   8
  • Calories:   251
  • Protein:   11g
  •  
  • Fiber:   4g
  • Sugar:   5g
  • Carb Total:   27g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   11g
  •  
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 3 tbsp. olive oil
  • 2 med. shallots, finely chopped
  • 1 1/2 c. medium or coarse-grind cornmeal
  • 1 lb. mixed mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1 can (14 oz.) diced tomatoes
  • 6 lg. eggs
  • 1/4 c. Grated Parmesan
  • Chopped parsley, for garnish
Instructions

Mushroom Ragu and Polenta Egg Bake serves 8 original recipe by Good Housekeeping.

View original preparation instructions

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