- Happy members that stay
- Big Benefits
- Not for Profit
- Covered Australia-wide
Mushroom chorizo ragu with wilted greens and polenta
Posted 10 September 2020
Masterchef finalist Callum Hann and accredited dietitian Themis Chryssidis share the recipe for a delicious ragu with polenta and healthy greens.
Prep Time: 30 minutes
Cook Time: 15 minutes
- 2 cups reduced-salt chicken stock
- ½ cup instant polenta
- 20g parmesan, finely grated
- 1 tablespoon olive oil, plus 2 tablespoons extra
- 1 chorizo, halved and thinly sliced
- 400g mixed mushrooms, sliced (eg. button, Portobello, Swiss brown)
- 1 rosemary sprig, leaves picked
- 2 tablespoons hazelnuts, roughly chopped
- 4 cloves garlic, thinly sliced
- ½ bunch chard or spinach, roughly chopped
- 1 lemon
- Line a 20cm x 10cm container with baking paper. Bring stock to the boil in a small saucepan over high heat. Gradually add polenta in a steady stream, whisking constantly. Whisk in polenta until well combined. Reduce heat to medium and cook, continuing to whisk constantly, for 4-5 minutes or until thick and smooth. Stir in parmesan. Pour polenta into lined dish and smooth the surface. Refrigerate for 30 minutes or until set.
- Meanwhile, heat one tablespoon oil in a large frying pan over medium heat. Cook chorizo for 3-4 minutes or until golden and fat has rendered out. Add mushrooms and cook for a further 3-4 minutes or until golden brown all over. Add rosemary and hazelnuts and cook for a minute or until fragrant. Remove from pan and keep warm.
- Wipe out pan if necessary and return to medium-high heat. Add one tablespoon oil and garlic and cook for one minute or until fragrant. Add char and cook for 2-3 minutes or until wilted. Squeeze over lemon juice.
- Turn polenta out onto a chopping board and cut into four pieces. Heat one tablespoon oil in a large frying pan over high heat. Cook polenta for 1-2 minutes each side or until warmed through. Serve polenta topped with ragu and wilted greens.
Cooking Tip: Chorizo adds flavour fast! It’s cured, smoked and seasoned with paprika, meaning frying it is a great first step to cooking a flavoursome dish.
Nutrition Tip: Polenta is a coarse flour made from corn. It’s a quick cooking source of carbohydrate that can add variety to your diet when you’ve been relying too heavily on staples like rice and pasta.
As a Health Partners member, enjoy exclusive member discounts with Sprout Cooking School and Health Studio.
Recipe thanks to Sprout Health Studio.
The information contained here is of a general nature and does not take into account your personal medical situation. The information is not a substitute for independent professional medical advice and is not intended to diagnose, treat, cure or prevent any disease or used for therapeutic purposes. Should you require specific medical information, please seek advice from your healthcare practitioner. Health Partners does not accept any liability for any injury, loss or damage incurred by use of or reliance on the information provided.
While we have prepared the information carefully, we can’t guarantee that it is accurate, complete or up-to-date. And while we may mention goods or services provided by others, we aren’t specifically endorsing them and can’t accept responsibility for them.