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Mushroom Polenta HT Veg MC Italian 40mins
Serves 4 Hot Vegetarian Vegan Herbs Main Course Dairy Free Gluten Wheat Italy Europe
Ingredients 900ml/30fl.oz. Water Salt and Black Pepper 150g/5oz Polenta (Cornmeal) 60ml/2fl.oz. Olive Oil 450g/1lb Wild Mushrooms, sliced 1 Onion, very finely chopped 2 Garlic Cloves, crushed 1 tbsp Freshly Chopped Basil 1 tbsp Freshly Chopped Parsley
Instructions
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.
More Vegetarian Recipes | What's in Season | Growing Vegetables
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
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