Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (for 4 people) :Method: First of all put the polenta in a large pan, stir in the stock and cook over a medium heat, stirring for about 5 minutes until thick and less grainy. Stir in the butter.
Next turn the mixture out onto a flat greased plate and spread into a circle about 1cm thick. Smooth the top and cool until set.
Once that is done, cut the polenta into 8 wedges. Heat a ridged iron grill pan, brush with a little oil and cook the polenta for 3-4 minutes on each side until well marked.
Meanwhile, make the mushroom topping. Heat 55g butter in a frying pan, add the shallots and cook for 5 minutes until soft.
Add the mushrooms and cook gently for 2-3 minutes.
Stir in the nutmeg, lemon juice, garlic, salt and pepper and cook until the liquid has evaporated.
Stir in the creme fraiche and the tarragon and mix well.
Then place 2 wedges of polenta on each plate and top with the mushroom mixture.