Polenta al Forno con Funghi (Baked Polenta with Wild Mushroom Ragu)
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Ingredients
- 200 g quick-cook polenta
- 800 ml vegetable stock
- 30 g butter
- 40 g parmesan, grated
- 20 ml olive oil
- 300 g chestnut mushrooms, sliced
- 15 g dried porcini mushrooms
- 2 garlic cloves
- 1 tsp fresh thyme leaves
- 100 ml double cream
Nutrition (per serving)
- Calories
- 469 kcal
- Protein
- 11.8 g
- Carbohydrate
- 41.9 g
- of which sugars
- 3.2 g
- Fat
- 26.9 g
- of which saturates
- 14 g
- Fibre
- 3.4 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Soak the dried porcini mushrooms in 100ml just-boiled water for 10 minutes, then drain, reserving the soaking liquid, and roughly chop.
- 2
Bring the vegetable stock to the boil in a saucepan, pour in the polenta in a steady stream, whisking constantly, and cook for 5 minutes, stirring, until thick. Stir in the butter and half the parmesan, then pour into a greased baking dish and leave to firm up for 10 minutes.
- 3
Meanwhile, heat the olive oil in a large frying pan over a high heat and fry the chestnut mushrooms for 6-7 minutes until golden. Add the garlic, porcini and thyme and cook for 1 minute.
- 4
Pour in the reserved porcini liquid and the double cream, simmer for 3-4 minutes until slightly thickened, then season.
- 5
Spoon the mushroom ragu over the polenta, scatter with the remaining parmesan and bake for 12-15 minutes until bubbling and golden at the edges.
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