Mushroom ragù & no-stir baked polenta recipe | TASTE

Ingredients

• 2 T garlic, crushed
• 2 shallots, chopped
• 2 carrots, peeled and chopped
• 2 sticks celery, chopped
• olive oil, for frying
• 800 g mixed mushrooms
• 10 g thyme
• sea salt and freshly ground black pepper, to taste
• 1 x 400 g can chopped tomatoes
• 1–2 T tomato paste
• For the polenta:
• 4½ cups boiling water
• 2 T butter
• 120 g polenta
• sea salt, to taste
• 100 g Cremezola