Ingredients
Scale
- 300g mixed mushrooms ( I used chestnut and shitake, some wild ones would be great though)
- 1 tablespoon each: Chopped fresh parsley, tarragon and rosemary
- 2 garlic cloves, chopped
- 150g Applewood Cheese
- 1 tablespoon of butter
- 80g polenta
- vegetable stock (quantity as per polenta requirements, usually about 200-300ml)
- Truffle oil (optional)
- Olive oil
Instructions
- Clean the mushrooms and chop roughly.
- Heat some olive oil over medium in a frying pan, and add the mushrooms.
- Fry for 5-6 minutes until the liquid has evaporated.
- Add the garlic, half the tarragon and parsley and fry for a further 2 minutes.
- Season and set aside.
- Boil the stock as per quantity required by polenta.
- Add the polenta.
- Lower the heat to a simmer and stir constantly for 3-5 minutes until cooked (it should still be slightly liquid but with a relatively thick consistency)
- Stir in the cheese and butter.
- Preheat the grill.
- Place the polenta on a heat proof gratin or casserole dish.
- Season and top with the rosemary.
- Grill for 2-3 minutes until slightly golden and bubbling on top.
- Add the mushrooms and grill for a further 1-2 minutes until heated through.
- Top with remaining herbs.
- Prep Time: 10 mins
- Cook Time: 15 mins