Mushroom ragout with polenta
9
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Onion
1 medium, chopped
Mushrooms
650 g, 500g portobello, 150g oyster, sliced
Rosemary, Fresh
1 teaspoon(s), chopped
Garlic
2 clove(s), crushed
Tomato Purèe
2 tablespoon(s), level
Parsley, fresh
1 tablespoon(s), finely chopped
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.