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Vegetarian
Recipes - Polenta with Mushroom Topping Recipe
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Polenta
with Mushroom Topping Recipe
Ingredients
Serve
6
-
2 1/3
cups/580 ml milk
-
1 cup/150 g finely ground cornmeal
-
1 lb/500 g fresh
porcini (or other) mushrooms, washed and thinly
sliced
-
2 shallots, finely chopped
-
1 clove garlic, finely chopped
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4 tbsp butter, melted
-
leaves from
1 sprig sage, torn
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3 leaves fresh mint, torn
-
salt and freshly ground black pepper to taste
-
2 tbsp freshly grated Parmesan cheese
-
1 tbsp finely chopped parsley
Method:
-
Bring the milk to a boil in a large saucepan.
Gradually sprinkle in the cornmeal, stirring
constantly with a wooden spoon to prevent lumps from
forming.
-
Continue cooking over medium heat, stirring
almost constantly, for 45-50
minutes.
Sauté the mushrooms, shallots, and garlic in 2
tablespoons of butter in a large frying pan over
high heat for 2-3 minutes, or until the garlic is
pale gold.
-
Add the sage and mint and cook over low heat for 5
minutes, or until the mushrooms are tender and all
the water they release has been absorbed. Season
with salt and pepper.
-
Pour the polenta into a baking dish. Top with the
mushroom mixture and sprinkle with the Parmesan and
parsley. Dot with the remaining butter.
-
Turn on the broiler (grill) to high setting. Broil
for 2-3 minutes, or until golden brown.
Serve warm.
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