Mushroom Ragu with Creamy Polenta Recipe | myfoodbook | Mushroom ragu polenta

Ingredients

• 80 g (about 1/3 cup) Western Star Spreadable Original Soft
• 1 large leek, pale section only, washed and sliced
• 2 garlic cloves, crushed
• 200 g field mushrooms, sliced
• 200 g Swiss brown mushrooms, sliced
• 200 g cup button mushrooms, sliced
• 6 sprigs of thyme
• 185 ml (¾ cup) vegetable stock
• 2 teaspoons cornflour
• 50 g baby spinach leaves
• Roughly chopped flat-leaf parsley, to serve
• 500 ml (2 cups) milk
• 500 ml (2 cups) vegetable stock
• 2/3 cup instant polenta
• 20 g (1 tablespoon) Western Star Spreadable Original Soft
• ½ cup shredded parmesan, plus extra for serving