Serves 4     Hot   Vegetarian   Vegan   Main Course  Dairy  Gluten Wheat Free  

900ml/30fl.oz. Water

Salt and Black Pepper

150g/5oz Polenta (Cornmeal)

60ml/2fl.oz. Olive Oil

450g/1lb Button Mushrooms, sliced

1/2 large Onion, very finely chopped

4 Garlic Cloves, crushed

1 tbsp Freshly Chopped Basil

1 tbsp Freshly Chopped Parsley

1. Place the water, salt and pepper in a large saucepan, bring to the boil then slowly add the polenta, stirring constantly. Reduce the heat and simmer for 20 minutes, stirring often, until the mixture thickens.

2. Spread the polenta mixture onto a sheet of parchment paper, to about 12mm/1/2 inch thickness. Set aside to cool.

3. Preheat the grill to hot and lightly oil a baking sheet.

4. Heat the oil in a large frying pan then add the mushrooms, onion, garlic and herbs and sauté, stirring from time to time, for 5-8 minutes or until the mushrooms are softened.

5. Cut cooled polenta into four portions and place on the oiled baking sheet. Grill until browned on both sides.

6. To serve - transfer to a serving platter and top with the mushroom sauce. Serve immediately.