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Categories:Viewed: 40 - Published at: a year ago
Ingredients
- 300 g polenta
- 150 g unsalted butter
- 100 g parmesan cheese, freshly grated
- 100 g dried mixed wild mushrooms
- 2 garlic cloves, crushed
- 2 tablespoons oil
- 2 tablespoons margarine
- parsley, to decorate
Method
- Fill a large pot with water, bring to the boil.
- Gradually add polenta, whisking all the time.
- Reduce heat till very low and cook further 30 minutes, stir occasionally.
- When polenta is thick and creamy and coming away from the sides of pot.
- stir in cheese and unsalted butter.
- Season well.
- Keep in warm place.
- If using dried mushrooms, reconstitute in warm water for 15 minutes, then drain well and pat dry.
- Heat a frypan, add oil and margarine, allow to melt.
- Add garlic to pan.
- Add mushrooms, saute till soft and golden and season.
- Place polenta into serving bowls and top with mushrooms.
- Top with chopped parsley.
