Creamy Mushroom Polenta
Polenta is one of the easiest things to make at home and is so versatile. This set parmesan polenta takes 5 minutes to prepare and once it is set it is topped with scrumptious creamy mushrooms.
- 400 ml milk
- 2 bay leaves
- 1 pinch nutmeg
- 100 g polenta
- 1 handful (vegetarian) Parmesan cheese, grated
- 2 knobs butter
- 1 clove garlic
- 250 g chestnut mushrooms
- 1 glug double cream
- 2 sprigs fresh chives
- 1 handful fresh rocket to serve
Heat Up The Milk
Warm the milk in a pan with the bay leaves, nutmeg and plenty of seasoning until boiling.
Make The Polenta
Line a loaf tin or similar with clingfilm.
Stir in the polenta and mix until combined, cooked and the consistency of mashed potato.
Grate In Cheese Then Cool
Add the cheese, stir to melt and then spoon all of the polenta into the lined loaf tin.
Fold over the clingfilm and push down so the polenta is smooth and level then allow to cool completely in the fridge for at least an hour.
Cut Out The Polenta
Remove the polenta and cut into four neat equal shaped pieces… triangles or circles look best.
Prepare The Mushrooms
Peel and crush the garlic, then peel and slice the mushrooms.
Fry The Mushrooms
Fry the garlic and mushrooms in a very hot pan with a dash of oil for a few minutes until almost cooked.
Pour in the cream with a little seasoning and bring to the boil.
Grill The Polenta & Serve
Heat up the polenta pieces under a hot grill or in a pan with a little butter for 2 minutes.
Slice the chives finely and stir through the mushrooms just before serving over the hot pieces of golden polenta and garnishing with rocket.
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