How to make Creamy Instant Polenta with Mushroom Ragu

 

*SPONSORED POST: This is a featured post for Western Star; a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Western Star and our own opinions. Find out more about the full range of Western Star products.

 

How to make Creamy Instant Polenta with Mushroom Ragu

Good creamy polenta can really take a meal from good to great, but the thought of making polenta for a weeknight meal can be a turn off. Regular polenta can take around 40 minutes to cook properly, so this is the time to embrace the short-cut and use instant polenta as it’s much quicker and easier to make.

How to make creamy instant polenta

In this recipe the process couldn’t be easier; simply combine milk and stock and bring it to the boil, then reduce the heat to medium and gradually add the polenta stirring constantly for around 3 minutes (much better than 40!), until the polenta is soft and smooth. To finish, add Western Star Spreadable and shredded parmesan while still warm and presto you have a pot of perfect polenta!

Another top tip to keep in mind; if your polenta is thick rather than creamy, you can use a little extra hot milk to thin it down until you get the consistency you like. But remember, just like salt, you can always add more milk, but you can’t take it out so be sure to only add a little a time.

Now that you’ve perfected your instant polenta cooking skills, you can complete the dish with a classic Mushroom Ragu and you’ve got yourself a delightfully easy vegetarian meal in around 30 minutes, perfect for any day of the week.

Ready to cook, get the recipe for Mushrooms Ragu with Creamy Polenta and save into your own cookbook!

 

 

 

*DISCLAIMER: Western Star is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Western Star and our own opinions. Find out more about the full range of Western Star products.