INGREDIENTS

• 500ml good quality vegetable stock

• 600ml full cream milk [or preferred milk]

• 2 bay leaves

• 3 cloves garlic, finely sliced

• 1 cup organic polenta

• 150g pure butter

• 1 cup parmesan cheese, grated + extra for serving

• 60ml extra virgin olive oil

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

• 1/2 lemon, juiced

• 125g hazelnuts, roasted and skins removed

• Tarragon, chervil or parsley

• Salt and pepper

METHOD

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

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 3-4 minutes or until just tender. Add lemon juice and a splash of water. 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!