PARMESAN POLENTA WITH CREAMY MUSHROOM RAGOUT

 
 

Serves: 4
Time: 30 minutes 

INGREDIENTS: 
1 cup polenta
½ cup grated parmesan
3 cups vegetable stock
2 tbs butter
1 clove garlic, chopped
500g mixed mushrooms
1 Tbs brandy
½ cup thin cream
½ Olive oil
Chopped chives
Salt and pepper 

 

 

METHOD:

  1. Bring the stock to the boil in medium size saucepan. One boiling add the polenta and stir consistently for 5 minutes. Turn the heat off and continue to stir whilst adding the parmesan. Once cheese has melted pour the polenta in a greased shallow baking dish. Place in the fridge to set.
  2. Once polenta is set, invert the dish and cut the polenta into 8 squares. Over a medium heat bring the olive oil to temperature. Gently fry the polenta till nice and golden on all sides. Place on a baking tray and keep warm.
  3. Over a medium heat melt the butter and gently sauté the garlic. Add the mushrooms and cook till soft. Add the brandy and cream. Allow to reduce by half.
  4. Place the polenta squares on a serving plate and top with the mushrooms. Season generously and top with chives.
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