YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Creamy Polenta
Enjoy a robust, comforting dish featuring a savory mushroom ragu brimming with cannellini beans and tofu, served atop a luscious bed of creamy polenta and crowned with a perfectly fried egg and a sprinkle of Parmesan cheese. Each bite delivers a hearty blend of earthiness, creaminess, and umami, making it a perfect choice for a satisfying meal any time of day.
INGREDIENTS
100g Extra-Firm Tofu
1/2 cup Cannellini Beans (approx. 120g)
200g Cremini Mushrooms
40g Instant Polenta
1 Large Egg
1/4 cup Grated Parmesan Cheese
1 tbsp Tomato Paste
1 tsp Olive Oil
1 clove Fresh Garlic
2 tbsp Fresh Basil (optional)
PREPARATION
Start by draining and rinsing the cannellini beans if using canned. Pat dry and set aside.
Heat olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté until fragrant.
Add the sliced cremini mushrooms to the skillet. Sauté until they release their moisture and begin to brown.
Crumble the extra-firm tofu into the pan and stir gently to combine with the mushrooms.
Mix in the tomato paste and cannellini beans. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan. Gradually whisk in the instant polenta. Reduce heat and stir continuously for about 3-5 minutes until the polenta thickens and becomes creamy.
In a separate small pan, fry the egg to your liking (sunny side up works beautifully).
To plate, spoon a generous portion of creamy polenta onto your dish, then top with the hearty mushroom ragu.
Finish by placing the fried egg on top and sprinkle with grated Parmesan cheese and fresh basil if desired.