Polenta and mushroom grills
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45 min – 6 serving
3 cups (750 ml) vegetable stock, preferably homemade
1 cup (170 g) instant polenta
u2154 cup (80 g) grated gruyu00e8re cheese
salt and pepper
15 g dried porcini mushrooms
u00bc cup (60 ml) extra virgin olive oil
250 g chestnut mushrooms, sliced
u00bc cup (60 ml) dry sherry
2 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
2 tsp chopped fresh rosemary
u2153 cup (35 g) walnuts, finely chopped.
Directions to Prepare:
Bring the stock to the boil in a large saucepan. Pour in the polenta in a steady stream, stirring with a wooden spoon to prevent lumps from forming. Cook over a low heat, stirring constantly, for about 5 minutes or until the mixture thickens and pulls away from the sides of the pan. Remove from the heat and stir in the gruyu00e8re cheese. Season with salt and pepper to taste.
Pour the polenta onto a damp baking tray and spread out into a rectangle measuring about 20 x 18 cm and about 1 cm thick. Leave to cool for 1 hour or until set.
Meanwhile, put the dried porcini mushrooms in a bowl and cover with boiling water. Leave to soak for 20 minutes. Drain, reserving 2 tbsp of the soaking liquid. Finely chop the mushrooms.
Preheat the grill to moderately hot. Lightly brush the polenta rectangle all over with 1 tbsp of the oil. Cut into 12 fingers, each measuring 6 x 5 cm, trimming the edges to straighten them. Place, oiled-side up, on the grill tray and grill for 5 minutes or until lightly browned.
Turn the polenta slices over and grill for a further 2u20133 minutes or until lightly browned. Remove from the grill and keep hot.
Heat the remaining oil in a frying pan. Add the soaked dried mushrooms and the sliced chestnut mushrooms and sautu00e9 over a mediumu2013high heat for 3u20134 minutes or until softened.
Add the sherry and the reserved mushroom soaking liquid. Cook over a high heat for 1u20132 minutes, stirring, until most of the liquid has evaporated. Add the herbs, walnuts and salt and pepper to taste.
Spoon the mushroom mixture over the warm polenta fingers. Garnish with chopped parsley and serve immediately.