Pasta, Noodles and Rice Recipes - Grilled Polento with Field Mushrooms Recipe

Ingredients

Serve 4

• 1 liter/1 3/4 pints water

• 250 g/8 oz quick-cooking polenta flour

• 1 tablespoon olive oil

• 50 g/2 oz butter

• 375 g/12 oz field mushrooms, sliced

• 2 garlic cloves, chopped

• 1 bunch of thyme, chopped

• 2 tablespoons white wine

• 250 g/8 oz Parmesan cheese, shaved, to garnish

• sea salt and pepper

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Method:

1. Bring the measured water to the boil in a large saucepan, add the polenta, season with salt and pepper, and mix until smooth.

2. Turn the heat down and continue to mix for about 5 minutes until the polenta thickens and the water has been absorbed. The mixture will become very thick and hard to work.

3. Using a spatula, spread the polenta out on a chopping board, or in an oiled 23 cm/9 inch spring form cake tin. Leave to cool for about 1 hour.

4. Heat the oil and butter in a small saucepan, add the mushrooms, garlic and thyme, and fry for 8 minutes, until soft and dark. Add the white wine and simmer for 2 minutes, then season.

5. Remove from the heat and keep warm. Heat a griddle pan, cut the polenta into slices or wedges, and griddle for about 4 minutes on each side.

6. Arrange the polenta on individual plates with the mushroom mix spooned over one side. Shave the Parmesan on top and serve.