Mixed Mushrooms in Red Wine on Polenta

You can use any 750g mixture of mushrooms you like for this recipe.

• Vegetarian

Preparation time :	15 minutes
Cooking time :	20 minutes
Total time :	35 minutes

Serves: 4

Ingredients

½ x 375g pack De Cecco instant polenta
100g Galbani Dolcelatte Classico, chopped
75g Castelli Vegetarian Italian Hard Cheese, grated
2 sprigs fresh thyme, leaves finely chopped
25g butter
2 x 120g packs wild mushrooms, sliced
250g pack portabellini mushrooms, sliced
250g chestnut mushrooms, sliced
1 large clove garlic, crushed
50ml red wine
½ x 200ml tub crème fraîche
50g bag Waitrose Wild Roquette

Method

1. Grease a deep 20cm x 20cm square tin. Bring 750ml water to the boil in a large pan. Remove from the heat and pour in the polenta in a steady stream, stirring continuously. Return to the heat and simmer, stirring all the time, for 4-5 minutes or until thick. Stir in both cheeses and half of the thyme leaves. Season well, then spoon evenly into the prepared tin. Set aside in a warm place.
2. Heat the butter in a large frying pan. Add the mixed mushrooms and the rest of the thyme leaves. Season well and cook for 6-8 minutes.
3. Increase the heat and add the garlic. Cook for half a minute, then pour in the red wine and cook for a further 2 minutes.
4. Turn out the polenta, which should be firm to the touch, onto a chopping board. Cut out 4 rounds using a 9-10cm round cutter. Place on warmed serving plates. Top with the mushrooms and a dollop of crème fraîche. Serve with Waitrose Wild Roquette, drizzled with a little Cooks' Ingredients Balsamic Glaze.

Cook's tips

You can prepare the mushrooms and the polenta rounds in advance. Chill the day before or freeze for up to a month. Heat the mushrooms thoroughly in a frying pan and reheat the defrosted polenta for 20-25 minutes at 180°C, gas mark 4 until piping hot.