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Crispy Polenta with Mushroom Ragu

Name: Crispy Polenta with Mushroom Ragu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 250 g quick-cook polenta; 1 litre vegetable stock; 2 tbsp olive oil; 500 g mixed mushrooms, chopped; 1 onion, diced; 3 garlic cloves; 2 tbsp tomato purée; 400 g tin chopped tomatoes; 1 tsp rosemary; 1 tbsp balsamic vinegar

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

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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

Crispy Polenta with Mushroom Ragu

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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