Mushroom Ragu with Creamy Polenta
Prep:  20 min
Cook:  15 min
Serves:  4
Average: 4.3 (53 votes)
Difficulty:
Cuisine:
Saved:
Italian
306
Recipe by: Western Star
Creamy Mushroom Ragu with soft cheesy polenta recipe is a vegetarian meal that can be enjoyed by the family.
Credit: Whisk Media Group
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Mushroom Ragu with Creamy Polenta
Ingredients:
Mushroom Ragu
Polenta
Method:
Mushroom Ragu
  1. Melt the Spreadable in a large frying pan over medium-high heat. Add the leek and garlic and sauté for 2-3 minutes or until the leeks are softened. Add mushrooms and thyme. Cook for 5 minutes, stirring gently so as to not break up mushrooms
  2. Combine stock with the cornflour and stir into mushroom mixture. Cook over medium heat for a further 3-4 minutes or until the sauce has thickened slightly. Fold through the spinach and remove from heat. Season to taste with salt and pepper
Polenta
  1. Combine the milk and stock in a medium heavy-based saucepan over high heat and bring to the boil. Reduce heat to medium and gradually add the polenta, stirring constantly. Cook, stirring constantly, for about 3 minutes or until the polenta is soft and smooth. Remove from heat and stir in the Spreadable and parmesan
  2. To serve, spoon the creamy polenta onto serving plates and top with the mushroom ragu. Scatter with a little extra parmesan and the parsley
Tips & Hints:
  • If your polenta is thick rather than creamy, use a little extra hot milk to thin it down until you get to your desired consistency.
Western Star Original Soft Spreadable Butter
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