Having never previously cooked polenta, up until a couple of weeks ago, we’ve now made it three times in three weeks! We used it in the same way we did when we made meatballs, by creaming it with parmesan.
This recipe calls for only a few ingredients, and makes a really delicious warm dish for a cold Autumn day.
How to make mushroom ragu with polenta?
Ingredients (serves 2):
- 150g mushrooms, sliced
- Knob of butter
- 1 onion, sliced
- 1 clove of garlic
- 2 heaped tbsp crème fraîche
- 1 handful of cherry tomatoes, halved
- 1 handful of grated parmesan
- 1 handful of basil, chopped
- 100g polenta
- 400ml cold water
- Add a knob of butter to a frying pan on a low heat. Add the mushrooms, onion and garlic and sweat for 5 minutes. Then add the cherry tomatoes, deseeded. You can easily do this by pinching them to get the pulp out. This will help it to thicken up, rather than being watery. Cook for a further 5 minutes.
- Meanwhile add water and polenta to a pan, bring to the boil, whisking continuously. As it begins to bubble turn the heat down, add the polenta (leaving a little to garnish), and continue to whisk until it has formed a thick, creamy consistency.
- Add the crème fraîche and basil to your frying pan, and stir through.
- Serve the polenta, and spoon the mushroom ragu on top. Garnish with the left over parmesan and a a basil leaf.