Soft polenta with mushroom ragù
» SERVES 4
» PREP + COOK TIME 30 MINUTES
500g mixed mushrooms (see tip)
¼ cup (60ml) olive oil
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.