Crispy Polenta with Mushroom Ragu
Golden polenta slices topped with a deeply savoury mushroom and tomato ragu.
Vegetarian
Vegan Gluten-free (0 ratings)
Prep20 min
Cook35 min
Total55 min
Serves4
DifficultyMedium
Golden polenta slices topped with a deeply savoury mushroom and tomato ragu. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Cook polenta in stock according to packet directions; spread 2 cm thick and cool.
- Cook onion and mushrooms in 1 tbsp oil until deeply browned.
- Add garlic, tomato purée, tomatoes and rosemary; simmer 18 minutes; add balsamic.
- Cut set polenta into pieces, brush with remaining oil and grill until crisp.
- Serve topped with mushroom ragu.
💡 VeggieTip notes
- Make the polenta a day ahead.
- Do not salt mushrooms until they have browned.
Nutrition (per serving, approx.)
389kcal
12g protein
64g carbs
11g fat
9g fibre
Values are estimates and will vary with brands and portion sizes.
Tags: polenta mushroom ragu comfort food