Ingredients
Polenta
3 tablespoons olive oil or 75 g butter
1 onion, finely diced
2 cloves garlic, finely chopped
1 litre good-quality chicken stock or milk
150 g fine polenta (‘instant’ polenta is also acceptable)
1 tablespoon chopped thyme
1 tablespoon parsley
1 tablespoon chopped sage
150 g grated parmesan
100 g gorgonzola cheese
salt
pinch of freshly ground black pepper
Mushrooms
8 field mushrooms (or any mushrooms you like)
1 onion, finely sliced
2 garlic cloves, finely chopped
EVOO
100gm butter
5 sage leaves
1 bunch chives, finley chopped
1 bunch parsley, finely chopped
Method
Polenta
Heat the oil or butter in a large, heavy-based saucepan. Add the onion and garlic and sweat gently for 5 minutes, until they are soft, but not coloured. Add the stock to the pan and bring to the boil. Pour in the polenta in a slow steady stream, whisking all the vigoursly until the mixture begins to boil, then lower the heat to a brisk simmer. Cook for 5 – 10 minutes, stirring with a wooden spoon from time to time, until the mixture thickens and becomes smooth and creamy. Remove the pan from the heat and stir in the chopped herbs and cheese. Taste and adjust the seasoning if necessary – you may find the cheese is salty enough. Serve straight away.
Mushrooms
Melt the butter in the frying pan with the onion, garlic and sage leaves. Once the onions start to sweat add the mushrooms and season with salt and pepper. Once the mushrooms are golden brown, take the pan off the heat and add the parsley and chives and stir them through, allowing them to wilt
Serves 4
