CREAMY POLENTA & MUSHROOM RAGOUT RECIPE - BBC GOOD FOOD
Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference
Provided by Barney Desmazery
Categories Main course
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
- For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a ‘crater’ of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.
Nutrition Facts : Calories 643 calories, FatContent 31 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 4 grams fiber, ProteinContent 25 grams protein, SodiumContent 1.8 milligram of sodium
CHERRY TOMATO & SAUSAGE RECIPES | JAMIE OLIVER RECIPES
Bold use of herbs and an intense tomato sauce really make the flavours in this sausage bake sing
Total Time 1 hours 15 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper.
- Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
- Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in.
- Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
- PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.
Nutrition Facts : Calories 381 calories, FatContent 25.4 g fat, SaturatedFatContent 8.6 g saturated fat, ProteinContent 22.4 g protein, CarbohydrateContent 15.8 g carbohydrate, SugarContent 11 g sugar, SodiumContent 2.03 g salt, FiberContent 4.2 g fibre
20 BEST VEGGIE BURGER RECIPES | ALLRECIPES
From allrecipes.com
100+ BEST CHRISTMAS RECIPES | HOLIDAY RECIPES: MENUS ...
From foodnetwork.com
TRADITIONAL ITALIAN RECIPES - RECIPES FROM ITALY
From recipesfromitaly.com
15+ BEST TAMALE RECIPES | MYRECIPES
From myrecipes.com
900+ THE BEST KETO RECIPES IDEAS IN 2022 | LOW CARB ...
From pinterest.com
NUTRIBULLET RECIPES: BLENDER RECIPES FOR NUTRIBULLET ...
From nutribullet.com
CHEESY POLENTA RECIPE | ALLRECIPES
From allrecipes.com
AMAZING CAKE RECIPES | JAMIE OLIVER BAKING & DESSERT ...
From jamieoliver.com
CHATEAU STE. MICHELLE WINERY WOODINVILLE, WASHINGTON
From ste-michelle.com