Mmmm, polenta, please! We absolutely love this starchy staple, It’s perfect for bulking up nutrient-packed winter meals such as this one. Whip out our vegetarian mushroom ragout this meat-free Monday. You won’t be sorry.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the ragout
50g butter
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
250g mushrooms, sliced
½ tsp dried thyme
350 ml vegetable stock
Splash of white wine
410g tin chickpeas
Salt and black pepper
For the polenta
2 cups milk
350g polenta
100g cheddar, grated

METHOD
For the ragout
1. Heat the butter in a pan over medium heat. Add the onion and fry for 10 minutes, until translucent. Add the garlic and fry for 1 minute.
2. Add the mushrooms and thyme and cook for 5 minutes to soften. Add the stock and wine.
3. Bring the mixture to the boil and cook for 5 minutes, uncovered. Cover and cook for 10–15 minutes, until the mushrooms are cooked through. Add chickpeas, heat through and season.
For the polenta
1. Heat the milk and 2 cups water in a pot over medium heat. Slowly add the polenta, stirring continuously. Cook for 1 minute, until thickened. Cover, reduce heat to low and let simmer for 5–10 minutes. Remove from the heat and mix in the cheese.
2. Spoon the ragout over the polenta, season and serve.

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