Soft po­lenta with mush­room ragù


Good Health (Australia) - - Be Nourished -

500g mixed mush­rooms (see tip)

¼ cup (60ml) olive oil

30g but­ter

3 cloves gar­lic, crushed

½ cup (125ml) veg­etable stock

¼ cup (20g) finely grated parme­san


2 cups (500ml) milk

2 cups (500ml) veg­etable stock

1 cup (170g) in­stant po­lenta

40g but­ter, chopped

¾ cup (60g) finely grated parme­san

1 Halve or thickly slice any large mush­rooms. Heat half the oil and but­ter in a large fry­ing pan over high heat; cook half the gar­lic and mush­rooms, stir­ring oc­ca­sion­ally, for 2 min­utes or un­til the mush­rooms are browned. Re­move from the pan. Re­peat with the re­main­ing oil, but­ter, mush­rooms and gar­lic. Re­turn all the mush­rooms to pan. Add the stock; bring to the boil, and cook for 2 min­utes or un­til liq­uid is re­duced by half. Sea­son to taste; cover to keep warm.

2 Mean­while, make the po­lenta. 3 Pour the po­lenta im­me­di­ately onto a large plat­ter. Spoon the mush­rooms over the po­lenta us­ing a slot­ted spoon; driz­zle with some of the pan juices. Top with the grated parme­san.


Bring the milk and stock to the boil in a large saucepan. Slowly add the po­lenta, stir­ring. Re­duce the heat; cook, stir­ring, for 10 min­utes or un­til the po­lenta thick­ens. Stir in the but­ter and parme­san. Sea­son to taste.


We used a mix­ture of por­to­bello, oyster and Swiss brown mush­rooms.

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