Vegetarian Recipes - Polenta with Mushroom Topping Recipe

  
 

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

  • 4 tbsp butter, melted

  • leaves from 1 sprig sage, torn

  • 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:

  1. 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.

  2. 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.

  3. 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.

  4. Pour the polenta into a baking dish. Top with the mushroom mixture and sprinkle with the Parmesan and parsley. Dot with the remaining butter.

  5. Turn on the broiler (grill) to high setting. Broil for 2-3 minutes, or until golden brown. Serve warm.