Ingredients
- Dried porcini mushrooms 5g
- Boiling water 125ml
- Milk 435ml
- Chicken or vegetable liquid stock 425ml
- Everyday Favourites cooking salt 1/4 tsp
- Medium cornmeal 110g
- Finely grated parmesan 80g
- Extra virgin olive oil 2 tbsp
- Garlic cloves, thinly sliced width-ways 6
- Shallots, thinly sliced 4
- Butter 100g
- Shitake mushrooms, thickly sliced 200g
- Chestnut mushrooms 200g
- Dry white wine 125ml
- Sprigs thyme 6
- Sprigs parsley, coarsely chopped 4
- Feta cheese 40g
Method
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- Place dried porcini mushrooms in a small heatproof bowl. Cover with boiling water.
- Combine milk, chicken stock and salt in a medium heavy-based saucepan over medium heat. Bring to boil, then while whisking, add cornmeal in a slow, steady stream until combined.
- Cook, stirring occasionally with a wooden spoon, for 30 minutes or until polenta is tender. Stir through 1/2 cup (50g) parmesan. Remove from heat and keep in a warm place until required.
- Heat oil in a large casserole pan over medium-high heat. Add garlic and shallots, and cook, stirring occasionally, for 3-4 minutes or until soft.
- Increase heat to high. Add butter, mushrooms, wine, thyme, porcini and porcini water, and cook, covered for 4 minutes. Reduce heat to low and simmer uncovered, for 5-6 minutes or until mushrooms soften. Add and stir chopped parsley
- Serve polenta in bowl, then top with mushroom and sprinkle with Feta cheese.
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