Gluten-Free Polenta with Mushroom Ragù

Polenta

• 900 ml Vegetable stock
• 150 g Polenta
• 1 tsp Fine sea salt
• 45 g Parmesan
• ½ tsp Black pepper

Mushroom ragù

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 sprig Fresh rosemary
• 450 g Mushrooms
• 2 tbsp Tomato purée

1. Bring the vegetable stock to a gentle boil in a saucepan. Whisk in the polenta in a steady stream, then reduce to low and cook, stirring often, for 25 to 30 minutes until thick and creamy. Stir in the fine sea salt, Parmesan and black pepper, then cover and keep warm on the lowest heat.
2. Meanwhile, heat the extra virgin olive oil in a large frying pan over medium heat. Finely chop the yellow onion and cook for 6 to 8 minutes until soft and lightly golden. Crush the garlic and cook for 30 seconds, just until fragrant.
3. Strip and finely chop the fresh rosemary leaves, then add to the pan. Slice the mushrooms and cook for 10 to 12 minutes, stirring occasionally, until they release their liquid and start to brown. Season lightly with a pinch of the fine sea salt if needed.
4. Stir in the tomato purée and cook for 1 minute. Add a splash of the vegetable stock from the saucepan and simmer for 6 to 8 minutes until the ragù is glossy and spoonable. Taste and adjust with black pepper.
5. Spoon the polenta into warm bowls and top with the mushroom ragù. Finish with a little extra black pepper if you like. Serve straight away while the polenta is creamy.

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