Mushroom ragout with soft polenta from River Cottage Veg: 200 Inspired Vegetable Recipes (page 57) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • breakthroughc on March 29, 2022

    This was very good. I used my own method of making creamy polenta, but we enjoyed the mushroom topping as an easy weeknight vegetarian recipe. I did add a couple of teaspoons cornstarch at the end as I wanted the sauce a little thicker. I would make again.

  • Zosia on April 28, 2015

    The polenta was a little bland but the flavourful mushroom ragu more than made up for that. I've never cooked instant polenta before and noticed that it didn't retain its creamy texture for long.....I found myself adding extra milk to it even as I was dishing it out into serving bowls. I'll use regular polenta next time.

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