CREAMY POLENTA WITH MUSHROOMS, HAZELNUTS + TARAGON
SERVES 4 AS A SIDE DISH | GLUTEN FREE | 10 MIN PREP TIME | 20 MINUTE COOK TIME
500ml beef or vegetable stock
600ml full cream milk
1 bay leaf
3 cloves garlic
1 cup instant polenta
300g mixed mushrooms
(shitake, King Brown, Swisse brown, wood ear, enoki)
1 cup parmesan cheese, grated + extra for serving
60ml extra virgin olive oil
3 cloves garlic, finley sliced
1/2 lemon, juiced
125g hazelnuts, roasted and skins removed
Tarragon, baby chervil, parsley
To make the polenta, place a large saucepan of medium-high heat. Add stock, milk, bay leaf and 1 clove of the garlic. Bring to a simmer.
Pour polenta into milk mixture, whisking constantly for 2-3 minute or until thickened. Remove from heat. Stir through 100g of the butter and parmesan. Mix until smooth. Season to taste with salt and pepper.
To cook the mushrooms. Place a frypan over medium heat. Add butter and olive oil to pan. Add garlic and sauté gently.
Add mushrooms to butter and oil. Cook for 2 minutes or until just tender. Add lemon juice and season to taste with salt and pepper. Remove from heat.
To serve, pour polenta into a serving bowl. Top with mushrooms. Garnish with hazelnuts, fresh herbs and extra parmesan. Serve and enjoy!