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Mushroom ragu with parmesan polenta
Mushroom ragu with parmesan polenta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savory mushroom tomato ragout over creamy polenta, perfect for cozy winter evenings.
Ingredients:
  • 1 brown onion, thinly sliced
  • 600g assorted mushrooms (see note)
  • 3 garlic cloves, crushed
  • 20.00 ml finely chopped fresh rosemary
  • 1/2 tsp fennel seeds, crushed (optional)
  • 2 tsp balsamic vinegar
  • 5.00 gm caster sugar
  • 515.00 gm milk
  • 150.00 gm polenta
  • 250.00 ml finely grated parmesan cheese
  • Small fresh basil leaves, to serve
Instructions:
  • - Heat oil in a large saucepan over medium-high heat. Saute onion for 5 minutes until softened. Add mushrooms and cook for an additional 5 minutes until slightly softened. Stir in garlic, rosemary, fennel, and tomato paste, and cook for 1 minute until fragrant.
  • Combine fresh, juicy tomatoes, ½ cup of water, a splash of vinegar, and a hint of sugar in a pot. Allow the mixture to come to a gentle boil, then lower the heat and let it simmer without a lid for 8 minutes until the sauce thickens and mushrooms become tender.
  • In a saucepan, heat milk and 3 cups of cold water until boiling. Slowly whisk in polenta, stirring continuously. Lower the heat and cook for 5 minutes until thickened. Add cheese and 40g of butter, stirring until the butter melts.
  • Combine the remaining butter with the mushroom ragu and stir until the butter is melted. Serve the ragu over creamy polenta and garnish with fresh basil leaves.

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