CREAMY POLENTA WITH MUSHROOMS, HAZELNUTS + TARAGON

SERVES 4 AS A SIDE DISH | GLUTEN FREE | 10 MIN PREP TIME | 20 MINUTE COOK TIME

georgia-barnes-mushrooms-recipe-polenta

INGREDIENTS

  • 500ml beef or vegetable stock

  • 600ml full cream milk

  • 1 bay leaf

  • 3 cloves garlic, finely sliced

  • 1 cup instant polenta

  • 300g mixed variety of mushrooms (shitake, King Brown, Swisse brown, wood ear, enoki)

  • 150g butter

  • 1 cup parmesan cheese, grated + extra for serving

  • 60ml extra virgin olive oil

  • 3 cloves garlic, finley sliced 

  • 1/2 lemon, juiced

  • Salt flakes

  • 125g hazelnuts, roasted and skins removed

  • Tarragon, baby chervil, parsley

METHOD

To make the polenta, place a large saucepan over medium-high heat. Add stock, milk, bay leaf and 1 clove of garlic. Bring to a gentle simmer. 

Pour polenta into milk mixture, whisking constantly for 2-3 minutes 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 remaining butter and olive oil to pan. Add remaining garlic and sauté gently.

Add mushrooms. 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 hot polenta into a serving bowl. Top with mushrooms and pan juices. Garnish with roasted hazelnuts, fresh herbs and extra parmesan. Serve and enjoy!