- 1 parmesan block
- 1 polenta sachet
- 1 tomato polpa can
- 1 small brown mushrooms bag
- 1 Tuscan kale bunch
- 1 long red chilli
- 1 garlic clove
- 1 brown onion
- 1 parsley bunch
Allergens: Dairy, onion, garlic
Pantry staples: Cooking oil, salt, pepper
Specialised equipment: Microplane or grater
Chef's note: If cooking for two, use half the onion and parmesan provided.
1. Prepare the ingredients
Wash the vegetables. Finely chop the onion*. Roughly chop the parsley. Halve the mushrooms. Thinly slice the garlic. Remove the stems from the kale and roughly chop the leaves. Thinly slice the chilli on the diagonal. Finely grate the parmesan*.
2. Brown the mushrooms
Heat a splash of oil in a frying pan over high heat. Add the mushrooms and cook for 2 minutes or until the mushrooms brown all over. Reduce heat to medium and continue to cook for 5 minutes or until the liquid is released from the mushrooms and then evaporated. Remove the mushrooms.
3. Cook the sauce
If needed, add another splash of oil then add the onion to the pan and cook for 5 minutes or until soft. Add the garlic and cook for 1 minute. Add the tomato polpa* and simmer for 5 minutes.
4. Combine the mushrooms with the sauce
Add the cooked mushrooms back to the sauce. Simmer for an additional 5 minutes or until the sauce has reduced slightly. Season to taste with salt and pepper.
5. Cook the polenta
Meanwhile, in a saucepan bring 3/4 cup of salted water per person to the boil. Gradually add the polenta while whisking until the polenta is well incorporated into the water. Reduce the heat to low. Stir for 8 minutes or until the polenta is cooked through. Add more water if needed. Stir through a little butter and half of the parmesan. Season to taste.
6. Cook the Tuscan kale
Heat a splash of oil in a frying pan over high heat. Add the kale and cook, stirring, for 3 minutes or until softened. Stir through the chilli, to taste.
7. To serve
Divide the polenta, kale and mushroom ragu between serving plates and sprinkle with the remaining parsley and parmesan.