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Cheesy Polenta and vegetarian ragout

A vegetable packed dish full of nutrients and seasonal ingredients, great to accompany this cheesy polenta, or to add to your favourite #pasta This dish is also suitable for a vegan diet if omitting the cheese or using vegan cheese for the polenta.

Cheesy polenta with vegetarian #ragu

Incredibly delicious, you can also swap some of the vegetables used to adapt to the season.

If you are preparing this dish for a vegan diner, ensure that the vegetable stock cube is also suitable.


Ingredients for 4 portions:

For the ragout:

  • 1 carrot finely diced

  • 1 shallot finely diced

  • 1 celery stick finely diced

  • 100 g seasonal mushrooms diced

  • 100 g delica squash - or butternut if not available - finely diced

  • 200 g split lentils

  • 1 sprig or rosemary, few of thyme and 2 bay leaves

  • 3 tbsp olive oil

  • 2 tbsp tomato paste

  • 400 ml vegetable stock

  • 50 gr passata - optional

  • Salt and pepper to taste

  • Coriander or flat parsley chopped to garnish

For the cheesy polenta:

  • 75 g of easy cook polenta - I used Valsugana

  • 300 ml water

  • 50 g grated parmigiano reggiano or preferred cheese

  • Sea salt flakes to season the water

Method for the ragout:

  1. Heat a large frying pan on medium heat. Add the olive oil and straight after the all diced vegetables, but the mushrooms.

  2. Add the tomato paste and the herbs, a splash of water and stir all ingredients ensuring they are fully coated in the tomato paste.

  3. Add the lentils and let these toast for a couple of minutes, followed by the mushrooms and the passata if using. Combine all and cover with the vegetable stock.

  4. Season with sea salt and freshly ground black pepper, cover with a lid and let cook for about 20 min or until soft. Add water if required.

  5. Whilst the lentils are cooking, prepare your polenta. Bring the salted water to a boil and add your polenta.

  6. Cook for about 10 minutes, adding more water if required. Finish with the grated cheese.

  7. To serve plate the polenta and top with your lentils. Garnish with freshly chopped herbs Buon Appetito!



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