Creamy mushroom polenta

Ever since coming back from France I have been hooked on cheese: in the fortnight since I have been back in England, I’ve gone through packs of parmesan, brie, wensleydale, gouda and taleggio (much to the detriment of my skin….).

In a bid to become healthier, I am about to go on a vegan diet for a month. However, before the diet started, I went for one last mega cheese feast:

Creamy mushroom polenta (recipe adapted from Ottolenghi’s website)

Ingredients

For the mushrooms:

  • A splash of olive oil;
  • 350 grams mixed mushrooms, washed and sliced;
  • 2 garlic cloves, crushed;
  • 1 tablespoon chopped fresh tarragon;
  • 1 tablespoon chopped fresh thyme;
  • 1 tablespoon truffle oil;

For the polenta:

  • 500ml vegetable stock;
  • 80 grams polenta;
  • 80 grams parmesan;
  • 30 grams butter;
  • 1 teaspoon chopped fresh rosemary;
  • 1 tablespoon chopped fresh chervil;
  • 100 grams taleggio, thinly sliced

Method

  • Heat the oil in a frying pan;
  • Once hot, fry off half the garlic and half the mushrooms (you want each mushroom slice to touch the base of the pan so they get a delicious golden char);
  • Remove the cooked mushrooms and repeat with the remaining garlic and mushrooms;
  • Place the mushrooms and the juices in a bowl and sprinkle on the herbs, the truffle oil and salt and pepper to taste;
  • Pour the stock (I used a stock cube) into a saucepan and bring to the boil;
  • Once the stock is at boiling point, turn down the heat to the minimum and add the polenta. Stir constantly with a wooden spoon;
  • Turn on the grill;
  • Once the polenta comes together (think slightly runny mash), stir in the butter, parmesan, rosemary and chervil. Season to taste;
  • Pour the polenta into a heat-proof dish and then top with the taleggio;
  • Grill the polenta until the cheese melts. Remove from the grill and pour on the mushrooms and juices before returning to the grill for another minute

IMG_0844

The result is a super cheesy, incredibly delicious meal that is ridiculously easy to make. The smell alone is enough to make me drool!

Now to survive a month of veganism (and Huel)……..

 

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