Nutritive Information
Per portion --
Energy: 550kcals/2293kJ
-
Protein: 17.2g
-
Fat: 21.3g
-
Saturated fat: 7.6g
-
Carbohydrate: 68.4g
-
Sugar: 5g
-
Fibre (NSP): 3.1g
-
Calcium: 201mg
Ingredients
-
Vegetable stock 1.2 litres/2 pints/5 cups
-
Polenta 350g/12oz/3 cups
-
Grated 50g/2oz/2/3 cup
-
Parmesan cheese
-
Salt and ground black pepper
For the sauce:
-
Dried porcini mushrooms 15g/ ½ oz/1 cup
-
Olive oil 15ml/1 tbsp
-
Pure vegetable margarine 50g/2oz/ ¼ cup
-
Onion 1, finely chopped
-
Carrot 1, finely chopped
-
Celery stick 1, finely chopped
-
Garlic cloves 2, crushed
-
Mixed chestnut and large flat mushrooms 450g/1lb/6 cups , roughly chopped
-
Vegetable stock 120ml/4fl oz/ ½ cup
-
Chopped tomatoes 400g/14oz can
-
Tomato puree 15ml/1 tbsp
-
Chopped fresh thyme leaves 15ml/1 tbsp
Instructions
-
Make the sauce. Put the dried mushrooms in a bowl, add 150ml/ ¼ pint/ 2/3 cup hot water and soak for 20 minutes. Drain the mushrooms, reserving the liquid, and chop them roughly.
-
Heat the oil and margarine in a saucepan and add the onion, carrot, celery and garlic. Cook over a low heat for about 5 minutes until the vegetables are beginning to soften, then raise the heat and add the fresh and soaked dried mushrooms to the pan of vegetables. Cook for 8-10 minutes until the mushrooms are softened and golden.
-
Add the stock and boil for 2-3 minutes until reduced, then add the tomatoes and mushroom liquid. Stir in the tomato puree, thyme and salt and pepper. Lower the heat and simmer for 20 minutes until the sauce thickens.
-
Meanwhile, heat the stock for the polenta in a large heavy saucepan. Add a generous pinch of salt. As soon as it simmers, tip in the polenta in a fine stream, whisking until the mixture is smooth. Cook for 30 minutes, stirring constantly, until the polenta comes away from the pan. Remove from the heat and stir in half the Parmesan and some black pepper.
-
Divide the cooked polenta among four heated bowls and top each with the mushroom sauce. Sprinkle with the remaining Parmesan and serve at once.
