Clement October

RECIPE of the WEEK

Mushroom Ragout with Polenta
Polenta is a food that I have eaten since childhood due to the fact that my Father was a ‘Polentone’. That’s what Southern Italians call Northern Italians in the belief that most of their diet consists of cornmeal. Not true, of course, but we did eat it regularly with different ragouts. My Father liked his polenta plain but I prefer this recipe which enhances the mild corn flavour. As a carbohydrate it makes a change from pasta, rice, potatoes etc and it’s gluten-free.

Try and use some Shitake mushrooms for the ragout which contain a compound called lentinan. Studies have shown that this strengthens the immune system, increases survival time for various cancers, protects the liver, lowers cholesterol and blood pressure.

Mushroom Ragout
700g dried shitake mushrooms soaked in hot water for 30 minutes or fresh shitake (you could also use half shitake and half porcini or you could include some fresh mushrooms too). Whatever fungi you have in the cupboard!
2 tbsp olive oil
2 onions, peeled and roughly chopped
2 cloves garlic, peeled and finely chopped
1 tsp chopped thyme
1 tsp chopped rosemary
125ml organic red wine
2 tbsp tomato puree
Salt and pepper
2 tbsp chopped flat-leaf parsley, to garnish

Polenta
2 onions peeled and finely chopped
1 clove garlic, peeled and finely chopped
50g butter or 2 tbsp rapeseed oil
1 litre vegetable or chicken stock
5 sun-dried tomatoes, finely diced
200g polenta

Include some stir fried vegetables (cabbage, carrots, kale etc) to serve. I also throw in some fennel seeds for taste and to aid digestion.

Preheat oven to 200C, 400F/gas mark 6

First make the polenta. Gently cook the onion and garlic in the butter until soft. Add the stock and sun-dried tomatoes and bring to the boil. Slowly, in a continuous stream, pour in the polenta, heating continuously. Cook gently for approximately 2 minutes. Cool slightly then pour into a well-oiled tin and allow to cool. Turn out the polenta and cut into triangles. Place the triangles on an oiled baking sheet and roast in the hot oven for 10 minutes.

Wipe fresh mushroom free of any dirt and if they are large cut in half. Drain the dried mushrooms and save the soaking water by straining it. Slice the mushrooms finely. Heat the oil in a fairly large based saucepan, add the onions and all the mushrooms and stir well. Lower the heat and gently stir until the mushrooms begin to give up their juices then add the garlic, thyme and rosemary. Stir in the wine, reserved soaking liquid and tomato puree and cook until it is syrupy. Season with salt and pepper. Divide the mixture between 4 plates. Top with 2 triangles of polenta, scatter over the flat-leaf parsley. Don’t forget the veg: stir fry some finely sliced cabbage and carrots or any other vegetable and serve alongside.

Boun Appetito!