POLENTA WITH MUSHROOMS AND FRESH HERBS
With its robust and delicious Mediterranean flavours, this quick and easy polenta dish will have you coming back for more. If you can’t find aged provolone, a good aged cheddar will make a fantastic replacement.
Bring stock to the boil in a large saucepan.
Meanwhile, heat oil in a large frying pan over a high heat. Add mushrooms and fry for 2-3 mins until just cooked and golden-brown. Add garlic and cook for 1 min before adding tarragon and thyme. Season to taste. Reduce heat to low and keep mushrooms warm.
Slowly stir polenta into boiling stock, then reduce heat to low and cook, stirring constantly with a wooden spoon. The polenta is done when it leaves the sides of the pan but is still runny, about 3 mins. Add butter and stir to combine. Add parmesan, provolone, rosemary and half of the chervil, season to taste and stir to combine.
Serve polenta divided between 2 warmed plates. Top with mushrooms and their juices, sprinkle with remaining parmesan and chervil.
500ml vegetable stock
4 tablespoons olive oil
350g mixed mushrooms, thickly sliced
2 cloves garlic, crushed
1 tablespoon chopped tarragon
1 tablespoon chopped thyme
80g De Gustibus polenta
50g parmesan, grated, plus extra for serving
50g aged provolone cheese, grated
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh chervil, finely chopped