Soft polenta with mushroom ragu
A mix of mushrooms creates this tender, rich stew served on top of soft, creamy polenta for an earthy, warming vegetarian dish.
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Cooking tools:
- Heavy-based frying pan
- Stove
- Wooden spoon
- Slotted spoon
- Saucepan
- Serving board
- Serving platter
- Measuring cup
- Kitchen scale
- Chef's knife
- Cutting board
- Colander
- Whisk
- Grater
- Measuring spoon
- Kitchen towel
Ingredients
- 30 grams butter
- 500 grams cup mushrooms, sliced thickly
- 3 cloves garlic, crushed
- ½ cup (125ml) vegetable stock
- 150 grams soft goat's cheese
- ¼ cup fresh flat-leaf parsley leaves
- Soft polenta
- 2 cups (500ml) milk
- 2 cups (500ml) vegetable stock
- 1 cup (170g) instant polenta
- 40 grams butter, chopped
- ¾ cup (60g) finely grated parmesan
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