Creamy Mushroom & Parmesan Polenta
Serves 2 - Gluten Free
Ingredients
100g fine organic polenta
400ml water
60g butter
50g parmesan
400g mixed fresh mushrooms
small handful dried porcini
1 clove of garlic
sprig of thyme
salt
Soak the dried mushrooms into 100ml hot water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat half the butter in a large frying pan. When melted add the garlic and thyme leaves, cook for 1 minute, then add the soaked porcini, the fresh mushrooms and fry for 5 mins until soft. Season to taste.
When I have the muscle strength and time I prefer to buy the organic fine type. It does take around 40 minutes to cook, stirring pretty much constantly but the end result is definitely worth it. Both the taste and texture are much better. Still, the instant one is a good option and I do use it when I want it ready in 5 minutes!
For the instant polenta follow the instructions on the packet.
To make the polenta - Bring to the boil 400ml of water with 1tsp salt. Pour in the polenta whilst whisking the water and stir for a few minutes to avoid any lumps. Cook for around 40 minutes over a low heat, being sure to stir every few minutes so the polenta doesn’t catch.
Once ready add the remaining butter and half of the parmesan, grated. Place in a serving bowl and top with the mushrooms and parmesan shavings.
Enjoy!