Cheesy Polenta with Mushroom Ragu
Creamy cheesy polenta topped with a rich, slow-simmered mushroom ragù, the ultimate comforting, all occasion vegetarian meal.
To me this is real comfort food. There is something quite magical about silky polenta topped with just about anything, but buttery mushrooms, just crisping up, golden and fragrant...there isn’t much that can top that on a cold night in. This is late night snacking at its best, you could add crispy bacon, a poached egg, some chopped shallots...whatever you have handy really. Sweet dreams start here.
We could be talking about a special occasion breakfast here too. Or a meatless main.
Go with one or more of these pairing suggestions to impress without stress:
Garlic roasted broccolini
Simple rocket and parmesan salad with lemon dressing
Crusty sourdough or ciabatta for soaking up the sauce
Roasted balsamic carrots
Grilled asparagus with EVOO and pink salt flakes
Slow roasted tomatoes
Sauteed green beans with garlic and almonds
A spoonful of mascarpone or ricotta on top
Extra shaved parmesan and cracked black pepper
Truffle oil drizzle for a restaurant-style finish
Need
-
The Polenta
- 100 Grams parmesan cheese cubed
- 100 Grams Homemade Thermomix Mozzarella Cheese cubed Recipe
- 2 Teaspoons pink salt flakes BUY
- 60 Grams Umami Paste Recipe
- 200 Grams instant polenta
- 60-80 Grams unsalted butter cubed BUY
-
The Mushrooms
- 40 Grams butter BUY
- 400 Grams assorted mushrooms, sliced
- fresh thyme leaves or crispy sage to garnish
Do
- 1
Place cheeses into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 2
Place salt, Umami paste, polenta and stock into the Thermomix bowl and cook 8 min/100°C/speed 4.
- 3
Add cheese mixture and butter and blend 1 min/speed 4.
- 4
Meanwhile, brown butter to nut brown stage in a pan and fry mushrooms till tender. Keep hot.
- 5
Serve immediately with plenty of mushrooms on top, and of course more butter if desired.
- 6
I do love crispy sage, so when you have cooked the mushrooms, remove them and quickly fry some fresh sage leaves in more hot butter, until crisp. Garnish away!
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
