Photo of Mushroom ragout with polenta by WW

Mushroom ragout with polenta

Points® value
Total Time
35 min
15 min
20 min
Instant polenta can be just as flavourful as regular, plus it cooks in under 5 minutes! And this speedy ragout is loaded with earthy depth to make taste buds happy.


Vegetable stock cube

2 cube(s), 1 litre, plus 60ml extra

Polenta, Dry

200 g, instant

Vegetarian parmesan style hard cheese

20 g, grated

Olive Oil

1 tablespoon(s)


1 medium, chopped


650 g, 500g portobello, 150g oyster, sliced

Rosemary, Fresh

1 teaspoon(s), chopped


2 clove(s), crushed

Tomato Purèe

2 tablespoon(s), level

Parsley, fresh

1 tablespoon(s), finely chopped


  1. Place 800ml vegetable stock into a large saucepan and bring to a boil over a medium heat, pour the polenta into the pan, in a steady stream, stirring constantly until it begins to boil again. Turn down the heat and simmer for 1 minute. Remove from the heat, season with salt and pepper and add the cheese, cover and keep warm.
  2. Heat the oil in a large nonstick frying pan over a medium-high heat. Add the onion and sauté for 3 minutes. Add the portobello mushrooms, rosemary and garlic and cook for 5 minutes.
  3. Stir in 60ml stock and the oyster mushrooms and cook until the liquid evaporates. Add in the tomato purée and cook for 3 minutes. Add the remaining stock and season with salt and pepper. Cook for 2 minutes, then serve with the polenta, garnish with the parsley.