Sauteed Mushrooms with Creamy Polenta
Ease into autumn weather with this hearty meal. The combination of creamy polenta topped with savoury mushrooms is irresistibly good.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 cups vegetable stock
- 1 cup polenta
- 2 tbsp olive oil
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 1 tbsp rosemary, finely chopped
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ½ cup grated parmesan
- 2 tbsp flat-leaf parsley, finely chopped
How do I make it?
- Add vegetable stock to a large saucepan over high heat. Brng to the boil, then add polenta and reduce heat to a low simmer. Cover with a lid and simmer for 20 – 25 minutes.
- Heat olive oil in a large frying pan over medium heat. Add shallot and cook until translucent, then add garlic and cook for 1 minute. Toss in mushrooms and cook for 5 minutes or until golden brown. Add rosemary, salt and pepper, and cook for a further 1-2 minutes.
- When polenta is cooked, add parmesan, and stir well.
- To serve, add polenta to bowls, top with mushrooms and garnish with parsley.
