Lemony mushroom ragu on oozy polenta with kale pesto

This Lemony mushroom ragu on oozy polenta with kale pesto is a 20 minute dinner in a bowl that oozes Italian deliciousness and will win over even the most avid meat eater. The polenta is comforting, the mushrooms are meaty and umami rich. The pesto adds freshness and helps get some healthy greens into even the most picky eater.

If polenta doesn’t float your boat, make the mushrooms and pesto and stir them through pasta or spoon them onto toast with a poached egg.

Polenta bowls have become a regular mid-week comforting dinner for us. I serve them with all manner of meals. Because polenta is gluten free it is handy for entertaining. It is fabulous in place of pasta with Bolognese sauce or leftover meat stew. I also love it with this chorizo and chickpea stew. If you have leftover polenta, pour it onto a plate, chill it, chop it into wedges then shallow fry it until it is crispy on the outside.