WILD MUSHROOM RAGU

Prep 5-10mins + soak Cook 10-15mins Serves 2

INGREDIENTS

• 200g instant polenta • 1 tbsp olive oil • 1 shallot, finely sliced • 1 clove garlic, crushed • 100g mushrooms, sliced • 25g dried porcini, soaked for 30mins • Handful dried rosemary, or thyme • 10-15 cherry tomatoes, halved • 1 tsp balsamic vinegar • 1-2 tbsp extra virgin olive oil • 50g parmesan

METHOD

1 Heat the oil in a pan and sauté the shallots and garlic until soft. Increase heat. Add the mushrooms and sauté for 5mins. Stir in herbs and tomatoes. Simmer for 5mins. Add vinegar. Cook the polenta ‘soft’ according to pack (approx. 1min). Stir in a good glug of oil, season and dish out. Top with mushroom mix, a few more drops of oil and parmesan.