Ingredients
- 200 g quick-cook polenta
- 1 tsp freshly ground black pepper
- 2.5 tsp fine sea salt
- 150 g grated mozzarella
- 400 g tinned chopped tomatoes
- 200 ml red wine
- 2 tbsp tomato puree
Soft polenta set firm, sliced and baked under a deep mushroom ragu with melting cheese on top.
Prep
20 mins
Cook
1h
Servings
4
Per serving
£2.30
Difficulty
medium
Bring 900ml of the stock to the boil with 1 tsp salt. Pour in the polenta in a steady stream, whisking constantly, then cook on a low heat for 6-8 minutes, stirring, until very thick.
Beat in the butter and half the grated cheese, then pour into an oiled 20x30cm tin, spread level and leave to set for at least 40 minutes.
Fry the fresh mushrooms in 3 tbsp of the oil over a high heat in two batches for 6-7 minutes each, until browned. Season only once they have coloured. Set aside.
Add the remaining oil and cook the onion for 8 minutes, then the garlic, thyme and tomato puree for 2 minutes.
Chop the soaked porcini and add them with their strained soaking liquid, the wine, the tomatoes, the remaining stock and the rest of the salt and pepper. Simmer for 25 minutes until thick, then stir the fried mushrooms back in.
Leave the last spoonful of porcini liquid in the jug - that is where the grit settles.
Heat the oven to 190C fan. Cut the set polenta into slabs, overlap them in an oiled dish, spoon the ragu over and top with the mozzarella and remaining grated hard cheese.
Bake for 25-30 minutes until bubbling and browned. Rest 5 minutes before serving.