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Home > Food & drink > Grilled Polenta with Wild Mushrooms

Grilled Polenta with Wild Mushrooms

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Main course - Pasta and rice

Vegetarian

Easy:

Moderate:

Origin of dish: Italy
Type of cooking: Hob

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients (for 4 people) :

-200g quick cook polenta
-1 litre hot vegetable stock
-75g butter
-2 shallots, finely chopped
-225g chestnut mushrooms, sliced
-225g mixed wild mushrooms, sliced
-¼ tsp Bart Ground Nutmeg
-2 tsp lemon juice
-1 tsp Bart Garlic in Sunflower Oil
-salt & pepper
-115ml creme fraiche
-3 tsp Bart Tarragon

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.

Bellissimo!

Recipe shared by soFeminineTeam

Advice: This recipe was provided by the wonderful guys at Bart!

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