YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Creamy Polenta
Enjoy a robust, earthy mushroom ragu featuring a medley of mushrooms, beans, lentils, and tofu simmered in a savory tomato broth, served atop a silky, creamy polenta base. This dish balances comforting textures, vibrant flavors, and a satisfying protein boost, making it perfect for breakfast, lunch, or dinner.
INGREDIENTS
200g Mixed Mushrooms
1 small Yellow Onion
3 Garlic Cloves
1/2 cup Cannellini Beans (rinsed)
1/2 cup Cooked Green Lentils
100g Firm Tofu
1/3 cup Dry Polenta (approx 50g)
1/2 cup Diced Tomatoes
1/2 tbsp Olive Oil
Salt and Pepper to taste
1 tbsp Fresh Herbs (basil or parsley)
PREPARATION
Heat 1/2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant.
Add the mixed mushrooms to the skillet and sauté until they release moisture and begin to brown, about 5-7 minutes.
Stir in the diced tomatoes, cannellini beans, and cooked lentils. Season with salt and pepper. Allow the mixture to simmer for 5 minutes so the flavors meld together.
Dice the firm tofu into cubes and gently stir it into the ragu, cooking for an additional 3-4 minutes.
Meanwhile, prepare the creamy polenta. Bring 1.5 cups water to a simmer in a small saucepan. Slowly whisk in the dry polenta, reducing the heat to low, and cook, stirring frequently, until it thickens and becomes creamy, about 10 minutes. Season lightly with salt if desired.
To serve, spoon a generous portion of the creamy polenta onto a plate and top with the hearty mushroom ragu. Garnish with fresh herbs.
Enjoy your comforting, protein-balanced meal!