MUSHROOM RAGU WITH POLENTA AND THYME

A classic Italian dish for which polenta is traditional, but you could substitute with creamy, buttery mash if you prefer. To make this suitable for vegetarians, swap the Parmesan for vegetarian Italian-style hard cheese.

SERVES 2

2tbsp olive oil

Knob of butter

150g cherry tomatoes on the vine

1 garlic clove, crushed

250g mixed chestnut and button

mushrooms, sliced

Handful thyme leaves, plus extra to serve

50ml vegetable stock

2tbsp finely grated Parmesan

25g blanched hazelnuts, toasted and

roughly chopped, optional

FOR THE POLENTA

250ml milk

250ml vegetable stock

100g quick-cook/instant polenta

25g butter

25g Parmesan, finely grated

1 Heat the oil and butter in a large pan over medium heat. Quarter the tomatoes, leaving a few whole on the vine for decoration, if you wish. Add the garlic, mushrooms, tomatoes and thyme leaves to the pan and cook, stirring occasionally, until the mixture goes golden and sticky. Add the stock, stirring to deglaze the pan, and bring to the boil. Bubble for 2min, or until liquid has reduced by 1/2. Season to taste and cover to keep warm while you prepare the polenta.

2 In a medium pan, bring the milk and stock to the boil over medium heat. Gradually pour in the polenta, stirring constantly. Reduce heat and continue cooking, stirring frequently, for 10min, or until polenta thickens. Stir in the butter and Parmesan, then season to taste.

3 Spoon the polenta on to 2 plates. Add the mushroom and tomato mix on top and drizzle with the pan juices. Top with grated Parmesan and sprinkle over some extra thyme leaves and the toasted hazelnuts, if using.

‘JUST 80G OF MUSHROOMS SERVES AS 1 OF YOUR5-A-DAY’