4 servings
Ingredients
For the ragu
- 1 leek chopped into slices
- 2 tbsp olive oil
- 4 cloves garlic sliced
- 1 large carrot chopped finely
- 250 g mixed mushrooms finely chopped
- 2 tbsp white wine
- 4 to matoes chopped roughly
- 1 tbsp tomato purée
- 1 tsp balsamic vinegar
- 1/2 tsp sea salt
- Black pepper
- 1 tbsp fresh thyme leaves
- Pinch chilli flakes
- 1 can butter beans drained
For the polenta
- 100 g instant potenta
- 400 g water
- 3 tbsp coconut yogurt or cream or plant-based yogurt
- 2 tbsp extra virgin olive oil
- 1/2 -1 tsp sea salt
- Black pepper
- 1 tsp wholegrain mustard
- 2 -3 tbsp nutritional yeast–optional for a ‘cheesy’ flavour
For the toppings
- Fresh Thyme
- Extra virgin olive oil
- Sea salt and black pepper
Instructions
To make the ragu
- In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft.
- Add the garlic and carrots and fry for 3-4 minutes.
- Now add the mushrooms and white wine, stir to combine and fry for a further 2-3 minutes.
- Now add the tomatoes, tomato purée, butter beans, thyme, balsamic, salt and pepper. Simmer for 6-7 minutes until the tomatoes have softened.
To make the polenta
- Add the water to a saucepan, bring to the boil.
- Slowly add in the polenta to a steady stream. Stir continuously for 1 minute. Turn off the heat.
- Allow to cool a little, then add the polenta and all the other ingredients to a food processor and blitz smooth consistency.
To serve
- Top the polenta with ragu, sprinkle with thyme and a drizzle of extra virgin olive oil.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.