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Tomato and Mushroom Ragu with Polenta

A lovely winter warming hearty meal. IMG 0266


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 medium chilli, chopped
  • 6 tomatoes, diced or 200g can of tomatoes
  • 6 medium sized mushrooms, chopped
  • 2 teaspoons of garam masala
  • Salt & freshly ground pepper
  • 1 cup fresh basil leaves, roughly torn, (optional)
  • 1 cup polenta
  • 2 - 2 ½ cups water or vegetable stock


  1. Heat the water or stock in a saucepan over a medium heat.
  2. Heat the oil in a large saucepan over a medium heat. Add the onion, garlic, chilli, garam masala, salt and pepper and cook for about 3 minutes or just until soft.
  3. Add the tomatoes and mushrooms, stir until well cooked.  
  4. Turn off the heat & add some of the torn basil leaves & place a lid on to keep warm.
  5. Add the Polenta to the hot stock and cook, stirring often, until the stock is absorbed. Add a little more stock or water if required, stirring until the stock is absorbed and the polenta is at a porridge consistency.
  6. Divide the polenta among shallow bowls and spoon some warm ragu in the centre, top with the remaining basil and serve.

Alternative: Add one diced medium eggplant for extra winter warming.


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