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CHEESY POLENTA WITH PAN ROASTED WILD MUSHROOMS AND GORGONZOLA

This comforting vegetarian recipe is everything you need to settle down in front of the television with a good series and a glass of wine.

INGREDIENTS

  • 500ml milk, plus extra if needed

  • 120g Polenta

  • 40g unsalted butter

  • 40g Parmigiana Reggiano, grated

  • 1 tbsp olive oil

  • 2 shallots, thinly sliced

  • 250g wild mushrooms

  • 3 black garlic cloves, sliced

  • Salt/ black pepper

  • 50g Gorgonzola to serve

  • Fresh parsley

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METHOD

  1. Put the milk in a medium saucepan with 350ml water and a pinch of salt.

  2. Set over a medium heat and bring to a simmer. Add the polenta and cook over a medium heat, whisking constantly, for 3-4 minutes.

  3. Turn the heat down to the lowest setting and cook for 35-40 minutes, stirring now and then, until smooth and creamy.

  4. Add a splash more milk to loosen if needed. Whisk in the butter, cheese and season and keep warm over a very low heat.

  5. Heat the oil in a wide pan then cook the shallots with a pinch of salt over a medium heat for 6-8 minutes until tender and golden. Turn the heat up to high then add the chestnut mushrooms.

  6. Cook for 3 minutes without stirring. Add the sliced garlic and stir in 1 tbsp water. Cover and take off the heat.

  7. Serve polenta with roasted mushrooms , crumbled Gorgonzolo, fresh parsley and a glass of red Jammy Red Roo.

GALLERY

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