Lupin and mushroom ragù with polenta

Ingredients

For 1 serving

• Lupini beans170 g
• Cremini mushrooms150 g
• Corn flour50 g
• Tomato passata150 g
• Onion30 g
• Carrots40 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: lupin,

In season: September – December

Method

1. Bring the water for the polenta (about five times the volume of the cornmeal) to the boil and salt it. Pour in the cornmeal in a steady rain, whisking, then cook over the lowest heat for 30 minutes, stirring often with a wooden spoon, until soft and coming away from the sides.
2. Meanwhile finely chop the onion and peeled carrot; wipe the chestnut mushrooms with a damp cloth and dice them; peel the lupins and chop them roughly with a knife.
3. Heat the oil in a saucepan over medium heat and fry the onion and carrot for 4 minutes, until soft; turn up the heat, add the mushrooms and cook for 5 minutes, until they've lost their water and are golden.
4. Add the lupins, passata and rosemary, salt sparingly and simmer over low heat for 15 minutes, stirring now and then, until the ragù is thick; season with pepper and remove the rosemary.
5. Spoon the polenta onto the plate and serve with the ragù on top.