This hearty mushroom ragu and polenta recipe combines meaty mushrooms with creamy, Parmesan-laced polenta to create a comforting, Italian-inspired main course. If you're looking for some autumn comfort food to curl up with as the weather turns, this polenta with mushroom ragu recipe is just the thing. To make this dish vegan, swap the butter for a dairy-free alternative and leave out the parmesan.
Marks & Spencer
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45MIN
Total time
Ingredients
Servings
4
10 g
M&S dried porcini mushrooms
1 pack
M&S Collection British Lion’s Mane mushrooms
150g per pack
1 pack
M&S British chestnut mushroom
300g per pack
250 g
M&S prepared frozen soffritto mix
3 cloves
M&S Remarksable Value garlic, minced
1
M&S red wine flavour pot
250 ml
M&S Collection Chianti classico riserva
1 sprig
rosemary
1 sprig
thyme
1 tsp
Marmite®
250 g
polenta
20 g
M&S Remarksable Value salted butter
10 g
flat leaf parsley, roughly chopped
50 g
M&S 18-month aged Parmigiano Reggiano
or vegetarian alternative
