Polenta Cakes with Mushroom Ragu
INGREDIENTS
- 1 block ready-made polenta, cut into squares
- 500g mixed mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves
- 120ml red wine
- 400g chopped tomatoes
- 1 sprig rosemary
- 2 tbsp olive oil
NUTRITION
Per serving
460
Calories
14g
Protein
64g
Carbs
15g
Fats
METHOD
1
Build the ragu
Sweat onion in oil for five minutes. Add mushrooms and rosemary, cook for ten minutes over high heat.
2
Deglaze
Pour in wine and let it bubble away. Add tomatoes, salt and 100ml water. Simmer for fifteen minutes.
3
Grill the polenta
Brush the polenta squares with oil and griddle for four minutes per side until charred lines appear.
4
Serve
Spoon the ragu generously over the warm polenta and finish with parsley.
VEG.ARMY TIP
Add a splash of soy sauce to the ragu in the last minute — never more umami in less time.
