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Mushroom ragu with creamy polenta & tuscan kale

30 MIN


Serving amount:
  • 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.