mushrooms and polenta

3 cups vegetable stock
1 cup milk
1 & ½ cups instant polenta
½ cup grated Parmesan

Heat the stock and milk in a pot until just boiling. Slowly add the polenta and stir to stop any lumps forming. Continue to stir and cook until the polenta is thick and just before it starts to stick to the bottom of the pot (approximately 3 minutes)
You can serve the soft polenta now or pour it onto a lined baking tray and refrigerate overnight to set.

Cut the set polenta into desired shape or size. Heat ½ cm of oil in a heavy based pan and carefully place the polenta in the oil. Cook over a medium heat until the polenta is golden brown, then carefully turn over to cook the other side. The polenta may stick to the pan if the oil is not hot when you put it in or if it is not golden brown and ready to be turned so avoid playing with it.

Serve the crispy fried polenta with sautéed mushrooms and crumbled blue cheese.

25g butter
2-3 Tblspn extra virgin olive oil
2 cloves garlic, finely chopped
400-500g mushrooms (if you can use a mixture of mushrooms, button, Portobello, oyster…)
1 tspn fresh thyme, roughly chopped
salt & pepper
Blue cheese*

Melt the butter with the olive oil in a pan along with the garlic, being careful not to burn the garlic! Add the chopped mushrooms and thyme and cook for 5-6 minutes. Season well and serve hot over the polenta with crumbled blue cheese.

*If blue cheese is not your thing a feta would also work well.

Mushrooms and polenta

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