Recipes › Dinner

• Dinner
• 40 min
• Gluten-Free
• Pescatarian
• Vegetarian

Polenta with mushroom ragù

Soft polenta topped with a rich mushroom and tomato ragù.

Calories

344

Protein

12 g

Carbs

53 g

Fat

10 g

Per serving. Makes 4 servings.

Ingredients

• 200 g Polenta
• 1 L Vegetable stock
• 30 g Vegetarian hard cheese
• 2 tbsp Olive oil
• 500 g Mushrooms
• 1 Onion
• 2 Garlic
• 400 g Chopped tomatoes, canned
• 2 g Fresh thyme

Contains: Celery, Milk. Always check the labels of what you buy.

Method

1. Slice the mushrooms, peel and chop the onion and crush the garlic.
2. Heat the oil in a large frying pan and fry the mushrooms over a high heat for 6 minutes until golden. Add the onion and garlic and cook for 4 minutes.
3. Add the tomatoes and thyme leaves and simmer for 15 minutes until thick.
4. Meanwhile, bring the stock to the boil, then whisk in the polenta in a thin stream. Cook over a low heat, stirring, for 5–10 minutes until thick and smooth. Stir in the grated cheese.
5. Spoon the polenta into bowls and top with the mushroom ragù.

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