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Soft polenta with mushrooms & thyme gremolata
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1 tsp lemon thyme, chopped
1 clove garlic, finely chopped
Finely grated zest of 1 unwaxed lemon
60g reduced fat soured cream
½-1 tsp Cooks’ Ingredients Porcini Mushroom Powder
30g Parmigiano Reggiano, freshly grated
15g walnuts, chopped
2 tsp olive oil
250g pack chestnut mushrooms, sliced
1. Combine the thyme, garlic and lemon zest in a small bowl. In a separate bowl, combine the soured cream, mushroom powder, seasoning and 50ml water.
2. Bring 500ml salted water to the boil. Sprinkle in the polenta and cook gently, stirring frequently with a wooden spoon for about 5 minutes, or until it has thickened. Stir in the Parmigiano Reggiano.
3. Toast the nuts in a dry frying pan and tip into a bowl. Heat the oil in the pan and fry the mushrooms with seasoning for about 5 minutes until deep golden. Stir in the soured cream mixture and cook for another minute or so until it bubbles up. Remove from the heat. Spoon over the polenta on serving plates, then sprinkle with the walnuts and thyme gremolata.
Typical values per serving:
1 of your 5 a day; source of protein.
This recipe was first published in June 2019.