Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 200grams cup mushrooms, sliced
- 200grams Swiss brown mushrooms, sliced
- 1/4 bunch thyme
- 1 brown onion, finely chopped
- 3 cloves garlic, sliced
- 800grams canned cherry tomatoes
- 2tablespoons tomato paste
- 425grams Macro organic no-added-salt cannellini beans, drained, rinsed
- 2 cups milk
- 400grams canned butter beans, drained, rinsed
- 1 1/2 cups instant polenta
- 25grams unsalted butter
- 40grams piece parmesan, finely grated
Description
A symphony of earthy flavours, this hearty and satisfying mushroom and bean ragu with polenta makes a perfect midweek budget-friendly meal. Enjoy serving it over your favourite rice or pasta, too.
Method
Step 1 of 4
Heat oil in a large frying pan over medium heat. Cook mushrooms, in batches, for 10 minutes or until browned. Transfer to a bowl.
Step 2 of 4
Reserve a few sprigs of thyme to serve. Remove leaves from remaining thyme. Add onion, garlic and thyme leaves to pan and cook for 5 minutes or until softened. Return mushrooms to pan. Stir in tomato and paste and simmer for 5 minutes or until reduced slightly. Stir in beans and continue to cook for a further 5 minutes.
Step 3 of 4
Add milk and 2 cups water to a saucepan and bring to a boil over medium-high heat. Slowly sprinkle polenta into liquid while stirring continuously with a wooden spoon for 5 minutes or until thick and bubbling. Stir in butter and three-quarters of the parmesan until melted.
Step 4 of 4
Spoon polenta among plates. Top with bean mixture. Sprinkle with remaining parmesan and thyme. Season with freshly cracked black pepper. Serve.
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