Soft polenta with mushroom ragu

A tender, rich vegetarian stew.

  • 30 mins cooking
  • Serves 4
  • Print
This delicious mushroom ragu recipe uses a mix of mushrooms to create a tender, rich stew served on top of soft, creamy polenta for an earthy, warming vegetarian dish.


  • 30 grams butter
  • 500 grams cup mushrooms, sliced thickly
  • 3 cloves garlic, crushed
  • ½ cup (125ml) vegetable stock
  • 150 grams soft goat's cheese
  • ¼ cup fresh flat-leaf parsley leaves
Soft polenta
  • 2 cups (500ml) milk
  • 2 cups (500ml) vegetable stock
  • 1 cup (170g) instant polenta
  • 40 grams butter, chopped
  • ¾ cup (60g) finely grated parmesan


  • 1
    Heat butter in a large heavy-based frying pan over high heat; cook mushrooms, stirring occasionally, for 5 minutes or until mushrooms are browned lightly and most of the liquid is evaporated. Season. Add garlic; cook, stirring, until fragrant. Stir in stock; bring to the boil. Reduce heat to medium; simmer for 2 minutes or until most of the liquid has evaporated. Season to taste; cover to keep warm.
  • 2
    Meanwhile, make soft polenta. Bring milk and stock to the boil in a large saucepan. Gradually add polenta, stirring constantly. Reduce heat; cook, stirring, for 10 minutes or until polenta thickens. Stir in butter and parmesan. Season to taste.
  • 3
    Pour polenta immediately onto a serving board or plate; using the back of a spoon, make slight indents in polenta. Spoon mushrooms over polenta using a slotted spoon; drizzle with some of the pan juices. Top with small chunks of goat's cheese; sprinkle with parsley.
  • 4
    Serve with a mixed herb salad.


We used a mixture of king brown, portobello, oyster, enoki and swiss brown mushrooms. You can create your own mix of mushrooms or purchase a packet of mixed types.

More From Women's Weekly Food