Mushroom ragu with blue cheese polenta
This tasty mushroom ragu makes for the perfect meat-free main. Served with a rich blue cheese polenta, it’s sure to impress your friends and family.
- 1 tbs olive oil
- 2 brown onions, thickly sliced
- 1 garlic clove, crushed
- 1kg brown mushrooms, thickly sliced
- 1/2 cup (125ml) dry red wine or vegetable stock
- 400g can diced tomatoes
- 1 tbs tomato paste
- 2 tsp thyme sprigs
- 2 tsp finely chopped sage
- 2 dried bay leaves
Blue cheese polenta
- 3 cups (750ml) salt-reduced vegetable or chicken stock
- 1 cup (250ml) milk
- 1 cup (170g) cornmeal (polenta)
- 1/2 cup (40g) finely grated parmesan
- 150g blue cheese, crumbled
Heat half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until the onion softens. Transfer to a heatproof bowl.
Heat the remaining oil in the pan. Add the mushroom and cook, stirring, for 10 mins or until tender and golden brown. Return the onion to the pan. Pour the wine or stock over the mushroom mixture and bring to the boil. Add the tomato, tomato paste, thyme, chopped sage and bay leaves and stir to combine. Reduce heat to medium-low. Partially cover and cook for 1 hour or until the sauce thickens slightly. Season.
Meanwhile, to make the blue cheese polenta, combine the stock and milk in a large saucepan over medium-high heat. Bring to a simmer. Reduce heat to low. Gradually add the polenta in a thin, steady stream, whisking constantly until combined. Cook, stirring, for 5 mins or until the polenta thickens. Remove from heat. Add the parmesan and blue cheese and stir to combine. Season.
Divide the polenta mixture among serving bowls. Top with the mushroom mixture to serve.