Nick, a friend who is travelling in Italy at the moment, has been sending me beautiful food shots from enviable, sunny locations. Amazing seafood platters, scrummy pizzas, and a creamy polenta served with a pork ragu which really took my fancy on a cold spring day. It was that shot of the creamy polenta that evoked my happy Italian food memories, so here is a simple mushroom-topped version. It must be served hot as it will start to set if left to sit for too long, so have your friends or family seated ready to eat. Buon appetito.
|2 cups||Stock, chicken or vegetable|
|1 cup||Polenta (Main)|
|1 cup||Grated parmesan cheese (Main)|
|2 Tbsp||Olive oil|
|2 cloves||Garlic, sliced|
|200 g||Mushrooms, roughly sliced or broken into pieces (Main)|
|1 Tbsp||Thyme leaves|
|1 splash||Sherry, or brandy|
|¼ cup||Creme fraiche|
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- Place stock, milk and salt in a large pot. Bring to the boil. Add polenta in a steady stream, stirring continuously, until mixture is lump-free. Cook for 10 minutes or until soft and smooth.
- Remove from heat and add butter and parmesan. Season with freshly ground pepper.
- While polenta sits cook the mushrooms. Heat oil in a frying pan. Add garlic, mushrooms and thyme. Cook for 5 minutes until soft and cooked through. Add sherry and let it evaporate.
- Serve hot polenta on a plate, topped with the mushrooms. Serve with a dollop of creme fraiche on top.