Season: Winter Serves 2-4 Time: 30mins Who doesn't love polenta? Its a staple of Italian cooking, and can be a perfect comfort food over the cooler months.
This vegetarian version combines the umami of mushrooms with the saltiness of parmesan, balanced with the delectable sweetness and acidity of balsamic vinegar. It's quick and easy to make and is a safe bet to please friends and family.
Feel free to use less butter and cheese if you are on a calorie-restricted diet. The same goes for salt.
Enjoy.
Ingredients
3 cups boiling water
3 tablespoons butter
3/4 cup polenta
2 teaspoons thyme
1/3 cup grated parmesan
4 scallions - sliced
1 eschallot - sliced
2.5 cups mushrooms - sliced thickly
70ml balsamic vinegar
100g soft goats cheese
salt & pepper - to taste
parsley - to garnish olive oil
Method
Place water in large frying pan. Once boiling, stir in polenta and thyme until creamy (3-4 mins).
Stir through the parmesan and half of the butter. Season with salt and pepper to taste.
Clean pan and return to heat with remaining butter.
Add eschallot & scallions to pan. Fry for 3 -minutes.
Add mushrooms to pan and fry until golden.
Stir in vinegar, remove from heat and season to taste.
Serve mushroom atop a bed of polenta.
Garnish with goats cheese, parsley & olive oil.