Mushroom ragouth with polenta

Ingredients

• 300 g Corn grits
• 0.4 g Salt
• 1/2 tsp Oilve oil
• 900 ml Vegetable stock
• 2 pcs Fresh thyme
• 300 g Button mushroom
• 2 clove Garlic
• 300 g Rice cooking cream, Alpro, unsweetened
• 1 bunch Parsley, fresh
• 1 head Onion
• 0.05 g Black pepper, ground
• 8 pcs Sundried tomatoes, minced finely

Method

1. Before preparing the gombaragu, let's deal with the polenta.
2. Pour the grits into a saucepan, add the stock and cook, stirring constantly, until the grits absorb the liquid and soften.
3. While it is cooking, add salt and thyme. When the polenta has reached the required consistency, stir in the margarine and set aside when it has melted.
4. To make the casserole, melt the margarine over a medium-high heat, add the onion, cut in half, and fry for 2-3 minutes.
5. Wash the mushrooms, cut them into 1-1.5 cm slices and add them to the onion with the thyme and grated garlic.
6. Fry over a high heat for 2-3 minutes.
7. Season with salt and pepper, add the vegetable cream and boil for 3-4 minutes.
8. The cream will thicken the casserole slightly as it boils.
9. Turn off the heat and add the sliced sun-dried tomatoes, chopped parsley and zest of lemon.
10. Plate the polenta and spoon the casserole over it.