Ingredients
1 tbsp olive oil
1 large onion
finely chopped
2 cloves garlic
minced
500g brown mushrooms
2 tsp rosemary
chopped
2 cups vegetable stock
(500ml)
1 tbsp tomato paste
black pepper
to taste
½ cup parsley
chopped
1 cup light or no-fat milk
(250ml), for polenta
3 cups stock
(750ml), for polenta
1 cup soft polenta
for polenta
2 tsp butter
for polenta
Equipment
- 1 large non-stick frying pan
- 1 medium saucepan
- 1 whisk
Instructions
- Heat oil in a large non-stick frying pan on low heat and add onion and garlic with a pinch of salt.
- Cook for 3-4 minutes until onion is softened before adding mushrooms and rosemary.
- Raise the heat to medium-high and cook for 5-6 minutes until mushrooms are cooked.
- Add stock, tomato paste and a good grind of pepper and simmer for 10-15 minutes until fragrant and liquid has been reduced by half.
- While the ragout simmers, make the polenta: Bring milk and stock to a boil in a medium saucepan.
- Once boiling, whisk in polenta until well incorporated and thick.
- Whisk in butter.
- Stir through parsley into the ragout and serve on polenta immediately.
Notes
Tip
Make sure you get the whisk right in when you are mixing the polenta. You want it to be smooth and creamy.
Variation
Use a variety of mushroom types for added zing.
