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Ingredients
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
MUSHROOM SAUCE
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
Method
- 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).
- 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.
- 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.
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