Mushroom Ragu With Parmesan Polenta

12 Ingredients

Number of servings

50grams butter
2 cup milk
1 brown onion
500grams cup mushrooms
1 cup polenta
2tablespoons extra virgin olive oil
2teaspoons balsamic vinegar
2tablespoons tomato paste
400grams diced tomatoes
1 cup freshly grated parmesan
1tablespoons fresh oregano
3 cloves garlic

Nutrition per serving

30% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This warming vegetarian recipe is comfort food as its best. Featuring fresh mushroom and cheesy polenta, this ragu is quick to make and tastes delicious.

Method

Step 1 of 4

Heat oil in a large, deep frying pan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until softened. Add mushroom and cook, stirring, for a further 5 minutes or until softened. Add garlic, oregano and tomato paste and cook, stirring, for 1 minute or until fragrant.

Step 2 of 4

Add tomatoes, vinegar and 1/2 cup water. Bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until sauce thickens and mushroom is tender.

Step 3 of 4

Meanwhile, place milk and 2 cups cold water in a saucepan, then bring to the boil over medium-high heat. Add polenta in a slow and steady stream, whisking constantly. Reduce heat to medium-low and cook, stirring, for 4 minutes or until thickened. Add parmesan and 40g butter and cook, stirring, for 1 minute or until butter melts. Season to taste.

Step 4 of 4

Add remaining butter to mushroom mixture, stirring until melted. Season. Spoon ragu over polenta and serve scattered with extra oregano.