Mushroom & Butter Bean Ragu with ‘Cheesy’ Polenta

Name: Mushroom &amp; Butter Bean Ragu with ‘Cheesy’ Polenta
Prep time: 15 min
Cook time: 40 min
Ingredients: 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; 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; Fresh Thyme; Extra virgin olive oil; Sea salt and black pepper

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Prep Time: 15 minutes

Cook Time: 40 minutes

Author : Niki Webster

baked beans butter beans cheesy polenta

Mushroom & Butter Bean Ragu with ‘Cheesy’ Polenta

Instructions

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Step 1

In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft.

Step 2

Add the garlic and carrots and fry for 3-4 minutes.

Step 3

Now add the mushrooms and white wine, stir to combine and fry for a further 2-3 minutes.

Step 4

Now add the tomatoes, tomato purée, butter beans, thyme, balsamic, salt and pepper. Simmer for 6-7 minutes until the tomatoes have softened.

Step 5

Add the water to a saucepan, bring to the boil.

Step 6

Slowly add in the polenta to a steady stream. Stir continuously for 1 minute. Turn off the heat.

Step 7

Allow to cool a little, then add the polenta and all the other ingredients to a food processor and blitz smooth consistency.

Step 8

Top the polenta with ragu, sprinkle with thyme and a drizzle of extra virgin olive oil.

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Mushroom &amp; Butter Bean Ragu with ‘Cheesy’ Polenta