Indulge in a symphony of earthy flavours with this enticingly rich and savoury dish.
INGREDIENTS
- 160 g polenta
- 1 l vegetable stock
- 250 ml milk
- 1 tbsp fresh thyme, chopped
- ½ tbsp fresh rosemary, chopped
- 2 cloves of garlic
- 2 tbsp butter
- 1 kg assorted mushrooms (e.g. chanterelle, oyster mushrooms, button mushrooms)
- Salt & pepper
- Some crème fraîche or ricotta cheese
INSTRUCTIONS
- Finely chop the garlic, fresh thyme and fresh rosemary. Pour the vegetable stock and milk into a saucepan. Add the fresh herbs and garlic and bring to the boil over a low heat. Stir in the polenta and keep stirring over a low heat for 4 minutes. Turn off the heat, cover the saucepan and leave to stand for 10 minutes.
- Meanwhile, clean the mushrooms and cut them into bite-sized pieces (if necessary). Heat the butter in a frying pan over a medium heat and fry the mushrooms for about 10 minutes. Season to taste with salt and pepper.
- Serve the fried mushrooms on top of the polenta with a spoonful of crème fraîche or ricotta if desired.
Recipe & Picture: Liz Sinner
For this recipe and other seasonal options, click here to visit Kachen.
Most read
