Polenta with mushrooms and Parmesan
Costs: Cheap as chips
This delicious polenta with mushrooms and Parmesan recipe is a great starter or vegetarian option for dinner parties. Polenta (cornmeal) is a north Italian speciality. Fresh herbs, spring onions and creme fraiche make this version extra-tasty. This recipe serves 4 people and will take 30 mins to cook. This dish is best served fresh and eaten on the day its made. Leftover polenta can be kept in the fridge for up to 2 days.
- 175gquick-cook polenta
- 100g freshly grated
- Parmesan cheese
- 1tsp salt
- 3tbsp roughly chopped fresh mixed herbs chives, parsley, basil
- 15g butter
- 1tbsp olive oil
- 1 bunch of spring onions
- 400g mixed mushrooms, roughly chopped
- 300ml vegetable stock (use gluten-free if necessary)
- Salt and freshly ground black pepper
- 100ml crème fraiche or Greek yogurt
Keep a close eye on the polenta when it's under the grill to make sure it doesn't burn.
- Place 700ml of water and salt in a large non-stick saucepan and bring to the boil. Pour in the polenta in a slow steady stream, stirring continuously. Reduce the heat and cook for 1 min or until thick. Remove from the heat, stir in the Parmesan, herbs and butter and adjust seasoning to taste.
- Turn the polenta onto a clean chopping board or work surface and roll out to a thickness of 1cm. Leave to set for 5 mins then cut into triangles.
- Heat the oil in a large frying pan, add the spring onions and mushroom and cook for a further 5 mins. Add the stock, and seasoning to taste, reduce the heat slightly and cook for 20-30 mins or until the liquid is reduced and thick and syrupy. Stir in the crème fraiche or yogurt.
- Place the polenta under a pre-heated grill for 3-4 mins, turn and continue to cook for a further 3 mins or until hot. Transfer the polenta to warm plates, spoon over the mushroom mixture and serve.