MIXED MUSHROOM RAGOUT WITH SOFT POLENTA


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COOKBOOK: Low Fat Feasts - Woman's Weekly Cookbook

Polenta is a staple dish in northern Italy. It is made from dry (maize) corn and to everyone else it is delicious! It's super easy to make and it takes only minutes to cook. The trick is to keep on stirring!! This dish is all about constantly stirring and this will ensure the perfect polenta! The ragout ( which is another name for stew in French) was absolutely out of this world! It's dishes such as this one that make me think I could easily become a vegetarian.

RECIPE: POLENTA: I would follow the measurements on the actual polenta package rather than the recipe, and use stock and butter as per the recipe ingredients to make the polenta rather than what the package may ask you to use.

RAGOUT: keep stirring. Only after you add the 2nd batch of stock ( watch my video) can you ease off the stirring just a little.

Definitely a great recipe. I did make some changes ( watch video). Don't forget polenta sets very quickly so you have to be quick to form it into shape. Give it a go, you won't be disappointed. An inexpensive & superb dish that could easily be served as a main with a side salad.

MIXED MUSHROOM RAGOUT WITH SOFT POLENTA

RECIPE

SERVES 8

2 tablespoons butter

2 large brown onions - chopped coarsely

3 cloves garlic - crushed

1/4 up (35g) plain flour

400g button mushrooms

400g swiss brown mushrooms,

quartered

400g flat mushrooms, sliced thickly

2 tablespoons tomato paste

2/3 cup (160ml) dry red wine

1.25 litres (5 cups) water

1 litre (4 cups) vegetable stock

2 teaspoons finely chopped thyme

2 cups (340g) polenta

1 cup (250ml) skim milk or normal milk

1/4 cup (20g) grated parmesan cheese

  1. Heat butter in saucepan. Cook onion and garlic, stirring, until onion softens. Add flour, cook, stirring, until mushrooms are just tender.

  2. Add tomato paste and wine to mushroom mixture, bring to a boil. Reduce heat; simmer, uncovered until liquid reduces to half. Add two cups of the water and half of the stock. Return to a boil. Reduce heat, simmer, uncovered, 30mins. Stir in thyme.

  3. Meanwhile, combine the remaining water and remaining stock in another large saucepan, bring to boil. Add polenta. Cook stirring at all times until polenta boils and thickens. Add milk and cheese, cook, stirring until cheese has melted.

  4. serve mushroom ragout on polenta and a side salad

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