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Mushrooms with soft polenta
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Ingredients:
  • 8 large (about 200g each) field mushrooms, halved
  • Salt & freshly ground black pepper
  • 500ml (2 cups) chicken style liquid stock
  • 60g (1/3 cup) fine polenta (cornmeal)
  • 70g (1/2 cup) pre-grated parmesan
  • 60ml (1/4 cup) thickened cream
  • 62.50 ml loosely packed coarsely chopped fresh continental parsley leaves
Instructions:
  • Preheat the oven to 230°C. Spread mushrooms in a roasting pan. Mix oil, garlic, salt, and pepper in a jug, then pour over mushrooms. Roast for 15 minutes until tender.
  • In a saucepan over high heat, bring the chicken stock to a boil. Gradually stir in the polenta and cook for 1 minute until combined. Reduce heat to medium-low and cook for 10 minutes until smooth. Remove from heat and mix in the parmesan and cream. Season with salt and pepper to taste.
  • Divide the polenta among plates. Arrange mushrooms on top and garnish with parsley. Serve promptly.

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