MUSHROOM RAGU WITH POLENTA & THYME

Ingredients

• 2 tbsp olive oil
• a knob of butter
• 1 garlic clove, crushed
• 250g mixture of chestnut or button mushrooms, sliced
• 150g cherry tomatoes on the vine, quartered (leave a few on the vine to decorate when serving if you wish)
• a handful of thyme leaves, plus extra to serve
• 50ml vegetable stock
• 2 tbsp grated parmesan
• 25g blanched hazelnuts, toasted & roughly chopped (optional)

For the polenta

• 250ml milk
• 250ml vegetable stock
• 100g instant polenta
• 25g butter
• 25g finely grated parmesan

Method

1. Heat the oil & butter in a large pan over a medium heat. Add the garlic, mushrooms, tomato & thyme leaves, stirring occasionally until the mixture goes golden and sticky. Add stock to deglaze the pan & bring to the boil, cook for 2 mins, or until liquid has reduced by half. Season to taste & cover to keep warm.
2. Bring the milk & stock to the boil in a saucepan. Gradually add polenta, stirring constantly. Reduce heat, & continue cooking stirring frequently for 10 minutes or until polenta thickens. Stir in butter & parmesan, then season to taste.
3. Spoon the polenta onto plates. Add the mushroom and tomato mix on top & drizzle with some of the pan juices. Top with more grated parmesan, sprinkle over some extra thyme & toasted hazelnuts, if using.
   (Substitute with creamy, buttery mash if you prefer)