Name: Creamy polenta & mushroom ragout
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: small handful dried porcini mushrooms; 25g butter; 1 shallot finely sliced; 2 garlic cloves crushed; 5 thyme sprigs leaves picked; 500g large field mushroom sliced; 200g chestnut mushroom sliced; small glass of red wine; 125ml vegetable stock; 100g taleggio cheese (or vegetarian alternative), sliced; 500ml milk; 1 bay leaf; 3 thyme sprigs; 250g instant polenta; 50g butter; 75g parmesan (or vegetarian alternative), grated

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Creamy polenta & mushroom ragout

Creamy polenta & mushroom ragout

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

plus soaking and infusing

A star rating of 4.5 out of 5.13 ratingsRate

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Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

small handful dried porcini

mushrooms
25g butter
1 shallot

finely sliced
2 garlic cloves

crushed
5 thyme sprigs

leaves picked
500g large field mushroom

sliced
200g chestnut mushroom

sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese

(or vegetarian alternative), sliced

For the polenta

500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan

(or vegetarian alternative), grated

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Nutrition: per serving

kcal643
fat31g
saturates19g
carbs61g
sugars10g
fibre4g
protein25g
salt1.8g

Method

step 1

Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid.
step 2

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.
step 3

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.
step 4

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.
step 5

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.

Recipe from Good Food magazine, April 2014

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A star rating of 4.5 out of 5.13 ratings

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