Soft polenta with mushroom ragù & parmesan
A dinner for one: 530 kcal with 22 g of protein, 63 g of carbs and 23 g of fat, ready in 30 min.
- 30 min
- Dinner · 1 serving
- Mediterranean, Italian
- 530 kcal
Nutrition per serving
530 kcalEnergy: 16% protein, 46% carbs, 38% fat
- 22 gProtein
- 63 gCarbs
- 23 gFat
Fiber 10 gSugar 13 gSodium 1,230 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Dairy
Ingredients
For one serving.
- Polenta, dry50 g
- Mushrooms250 g
- Onion½ (50 g)
- Garlic2 cloves (6 g)
- Tomato passata150 g
- Olive oil1 tbsp
- Parmesan20 g
- Thyme½ tsp
- Parsley5 g
Method
- Cook the sliced mushrooms in most of the oil over high heat for 6 minutes, until browned; add the onion, garlic and thyme and cook for 4 minutes.
- Add the passata and simmer for 10 minutes, until thick; season with salt.
- Meanwhile whisk the polenta into 250 ml boiling salted water and cook on low for 10 minutes, stirring often, then beat in the rest of the oil and half the parmesan.
- Serve the ragù over the polenta with the rest of the parmesan and the parsley.
Make ahead
Cook the mushroom ragù up to 3 days ahead; make the polenta fresh.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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