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Creamy polenta & mushroom ragout

Ingredients

  1. Step 1 small handful dried porcini mushrooms
  2. Step 2 25g butter
  3. Step 3 1 shallot , finely sliced
  4. Step 4 2 garlic cloves , crushed
  5. Step 5 5 thyme sprigs , leaves picked
  6. Step 6 500g large field mushroom , sliced
  7. Step 7 200g chestnut mushroom , sliced
  8. Step 8 small glass of red wine
  9. Step 9 125ml vegetable stock
  10. Step 10 100g taleggio cheese (or vegetarian alternative), sliced
  11. Step 11 500ml milk
  12. Step 12 1 bay leaf
  13. Step 13 3 thyme sprigs
  14. Step 14 250g instant polenta
  15. Step 15 50g butter
  16. Step 16 75g parmesan (or vegetarian alternative), grated
Creamy polenta & mushroom ragout
Calories: 422 Carbohydrate: 50 g Protein: 12 g Fat: 19 g
Cook time: 65 minutes Prep time: 15 minutes Total time: 80 minutes Servings: 4

TAGS

Main course Italian 1 of 5-a-day 4 serving 800 kcal or less Barney Desmazery Calcium comfort food Gluten-free Over an hour Polentum Vegetarian

Directions

  1. Step 1 Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
  2. Step 2 For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.