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Grilled Polenta with Mushrooms and Herbs
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Grilled Polenta with Mushrooms and Herbs
- Preparation time: 30 minutes
- Cooking time: 15 minutes
-
Total time:
45 minutes
Serves: 6 as a starter
Ingredients
- 5 tbsp olive oil
- 750ml whole milk
- pinch of grated nutmeg
- 185g instant polenta
- 125g grated Gruyère cheese
- salt and freshly ground pepper
- 150g shiitake mushrooms
- 250g brown cap mushrooms
- 150g oyster mushrooms
- 4 shallots, finely diced
- 1 clove garlic, finely diced
- 200ml dry white wine
- 5 tbsp mixed chopped parsley, chives and thyme
- 50g unsalted butter
Method
- Use 1 tbsp oil to grease a 1-litre gratin dish. Put the milk and nutmeg into a large pan over a low heat. Just before it boils, pour in the polenta, stirring constantly. It will thicken. Lower the heat and stir for 4-5 minutes. Remove from the heat, stir in 2/3 of the Gruyère. Season. Spread in the dish. Sprinkle with the remaining Gruyère. Set aside.
- Destalk the shiitake mushrooms and rip into chunks. Trim the brown caps, slice and add to the shiitakes. Trim the oyster mushrooms and rip into chunks. Set aside separately.
- Heat the grill to medium-high.
- Heat 4 tbsp oil in a wide pan over a low heat. Fry the shallots and garlic until soft. Add the shiitakes and brown caps. After 1 minute, add the oyster mushrooms. Once soft, add the wine and herbs. Season. Cook until the wine reduces by half, then stir in the butter.
- Meanwhile, grill the polenta until golden and bubbling. Slice and serve straight away with the mushrooms.
Comments
This recipe was first published in Mon Nov 01 00:00:00 GMT 2004.
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