Soft Polenta with Mushroom Ragoût

Creamy quick-cook polenta combined with sautéed mushrooms, spinach, and herbs for a comforting and savory vegetarian meal.

Vegetarian Quick Italian Mushrooms Polenta

Estimated Nutrition

Calories

1052.4

kcal / serving

1052.4 kcal total

Carbs

125.6g

per serving

125.6 g total

Fat

51.2g

per serving

51.2 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

125

Polenta

quick-cook

Liquids

300

Vegetable Stock

hot; can use chicken stock if not vegetarian

NutsSeeds

cloves

Garlic

finely chopped

sprigs

Thyme

fresh, chopped

bunch

Parsley

small, fresh, chopped

piece

Chive

fresh, to garnish

Vegetables

0.5

piece

Onion

finely chopped

100

Mushroom

mixed

100

Spinach

Method

Stir 125g polenta and 300ml stock into the pan and cook for five minutes.

Melt 55g butter in a saucepan and sauté diced onion until softened.

Garnish with the reserved mushrooms and fresh chives.

Fold in 100g spinach until wilted and transfer the polenta to a dish.

Stir in parsley and reserve half of the mushroom mixture in a separate bowl.

Add garlic and thyme for one minute followed by 100g mushrooms for two minutes.