Mushroom Ragout With Polenta

• 2 tablespoons unsalted butter
• 1 pound mushrooms (about 24 medium), halved or quartered
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups bottled marinara sauce
• 8 1/2-inch-thick slices polenta (from a 2-lb. tube)
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped fresh parsley

1. Melt butter in a large skillet over medium-high heat. Add mushrooms, salt and pepper. Saute until mushrooms start to give off liquid, about 5 minutes. Add marinara and cook, stirring occasionally, until warmed though, about 3 minutes. Keep warm.
2. Set a rack 3 inches from heat source and preheat broiler to high. Line a broiling pan with foil; lightly oil foil. Arrange polenta on broiling pan and broil until lightly browned, 3 to 4 minutes. Turn and sprinkle with Parmesan. Broil until lightly browned and hot, 3 to 4 minutes longer.
3. Divide polenta among 4 plates. Top with mushroom ragout. Garnish with parsley.

unsalted butter, mushrooms, salt, pepper, marinara sauce, polenta, parmesan, parsley

Taken from www.myrecipes.com/recipe/mushroom-ragout-polenta (may not work)