Date posted: 22/11/2021

Mushroom and cheese polenta

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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


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  1. Place dried porcini mushrooms in a small heatproof bowl. Cover with boiling water.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. Serve polenta in bowl, then top with mushroom and sprinkle with Feta cheese.
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