Soft polenta with mushroom ragù
A Italian dinner for the galley that fine in moderate seas, about 40 min hands-on.
- Dinner
- Italian
- ⏱ 40 min
- 🌊 Sea tolerance 3/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Polenta / cornmeal280 g (70 g)
- Mushrooms (button)400 g (100 g)
- Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
- Garlic (bulb)12 g (3 g)
- Rosemary2 g (0.5 g)
- Parmesan (block)60 g (15 g)
- Butter32 g (8 g)
- Canned chopped tomatoes240 g (60 g)
Method
- Fry onion, garlic, rosemary and sliced mushrooms in half the butter 8 minutes; add tomatoes, simmer 10 minutes.
- Whisk polenta into 300 ml boiling salted water per serving; cook 8 minutes, stirring.
- Beat in the rest of the butter and the parmesan; top with the ragù.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 424
- protein
- 15 g
- fat
- 12 g
- carbs
- 65 g
- sugar
- 6 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes