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Grilled Polenta with Wild Mushrooms



Grilled Polenta with Wild Mushrooms
Grilled Polenta with Wild Mushrooms
600 ml (21 fl oz/2½ cups) vegetable stock
300 g (10½ oz/2 cups) polenta
100 g (3½ oz) parmesan cheese, grated

1 kg (2 lb 4 oz) mixed mushrooms (roman, oyster and flat)
125 ml (4 fl oz/½ cup) olive oil
1 large handful chopped parsley
4 garlic cloves, finely chopped
1 onion, chopped 



  1. Put the stock and 500 ml (17 fl oz/2 cups) water in a large saucepan and bring to the boil. Add the polenta and stir constantly for 10 minutes until very thick. Remove from the heat and stir in the parmesan. Brush a 20 cm (8 inch) round spring-form cake tin with oil. Spread the polenta into the tin and smooth the surface. Refrigerate for 2 hours, turn out and cut into quarters, then quarter each wedge (so you will end up with 16 slices).
  2. To make the sauce, wipe the mushrooms with a damp cloth and roughly chop the larger ones. Put the mushrooms, oil, parsley, garlic and onion in a saucepan. Stir, cover and leave to simmer for 50 minutes, or until cooked through. Uncover and cook for 10 minutes, or until there is very little liquid left. Set aside.
  3. Brush one side of the polenta with olive oil and cook under a preheated grill (broiler) for 5 minutes, or until the edges are browned. Turn over and brown. Reheat the mushroom sauce and serve the slices of polenta over the sauce.


NOTE: Use just button mushrooms if the other varieties aren't available.

Main ingredient:
Side Dish


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