|
175 g (6 oz) quick-cook polenta
100 g (4 oz) Grana Padano cheese, grated
3 tbsp fresh herbs such as chives, parsley and basil, chopped
1 knob butter
1 bunch spring onions, chopped
400 g (14 oz) mixed mushrooms, chopped roughly
300 ml (11 fl oz) vegetable stock
100 ml (4 fl oz) crème fraiche or Greek yoghurt
Bring 700 ml (1 pt 4 fl oz) water to boil and add 1 tsp salt. Pour polenta into boiling water in a steady stream, stirring continuously. Reduce heat and cook for 1 minute, or until thick. Remove pan from heat, stir in Grana
Padano, herbs and butter and season with salt and pepper. Turn polenta out onto a chopping board and roll out until 1 cm
(½ in) thick. Leave to set for 5 minutes then cut into triangles.
Heat a little olive oil in a frying pan, add spring onions and mushrooms and cook for 5 minutes. Add stock and season with salt and pepper. Cook for 20 to 30 minutes, or until liquid has reduced and is syrupy. Add crème fraiche or yoghurt and stir gently.
Grill polenta triangles under a hot grill for 3 to 4 minutes each side, or until hot and place onto warmed plates. Spoon over mushroom mix.
Back to Recipes archive
|