Polenta with wild mushroom ragu
Creamy polenta is topped with a rich mushroom ragu for an easy vegetarian dinner. Packed with umami flavour thanks to the Mutti tomato paste and the porcini mushrooms, you won’t miss the meat!
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
1h (COOK TIME: 50 min / PREP TIME: 10 min)
Easy
2 people
Ingredients
-
400
g
Mutti Passata
-
250
ml
water
-
2
tbsp
Mutti Tomato Paste Double Concentrate
-
4
tbsp
extra-virgin olive oil
-
1
carrot
(finely diced)
-
1/2
brown onion
(finely diced)
-
350
g
mixed wild mushroom
(diced)
-
20
g
dried porcini mushroom
-
3
tbsp
parsley leaves
(finely sliced)
-
2
bay leaves
-
Salt
-
Parmigiano Reggiano
(grated, for garnish)
-
coriander leaves
(to serve)
-
lime wedges
(to serve)
-
200
g
polenta flour
-
1
l
water
-
Salt
Share the ingredient list
Polenta with wild mushroom ragu: Method
- In a small bowl, add the porcini mushroom. Cover with hot water and allow to rehydrate.
- Add olive oil, carrot, celery, and onion to a large frying pan over medium heat. Allow to fry off and cook until golden, stirring occasionally.
- Add the wild mushroom and porcini (including the liquid) and cook for 2 minutes.
- Add Mutti Tomato Paste Double Concentrate, stir to combine and cook for 2 more minutes.
- Sprinkle the chopped parsley leaves and combine.
- Pour in the Mutti Passata, followed by water and bay leaves. Season with salt and let it simmer for 30 minutes, stirring occasionally. Meanwhile, make the polenta.
- In a pot, bring water to a boil and season with salt.
- Reduce the heat to low, add the polenta a bit at a time. With a whisk stir to combine until it’s all incorporated with no lumps.
- Keep cooking over low heat for 40-45 minutes, whisking often and checking the seasoning.
