This was one of my contributions to the family Christmas lunch. I must say it was well received by vegetarians and non-vegetarians alike, even those who had never tried or heard of polenta before enjoyed the tasty simple flavours.
It is cheesy, warm and delicious and is great as a main or side dish for a special occasion. You could use a diary free cheese or omit the cheese and use olive oil instead of butter for a vegan version.
Preparation time: 50mins (plus 1-2 hours to set polenta)
Serves 8-10 as a side
- 150g (5 oz) instant polenta
- 1.2 litres vegetable stock
- 1 tbs butter
- ½ to 1 tsp cayenne pepper (to taste)
- ¼ cup vegetarian parmesan cheese
- olive oil
- 4 cloves of garlic, diced
- 350g (12 oz) large flat or button mushrooms, sliced
- sprigs of fresh rosemary
Lightly grease a medium sized baking dish.
Bring the stock to boil in a large pot, add the polenta in a steady stream. Cook polenta over a low heat until soft and creamy, around 10 minutes.
Remove from heat and beat in the butter and cayenne pepper, season with salt and pepper to taste.
Pour polenta into prepared baking dish and set in fridge until firm, around an hour (can be left overnight).
Preheat grill to medium/high.
Remove polenta from the fridge and top with grated parmesan cheese.
Place the polenta under the grill for around 20 minutes until cheese has melted and polenta is warmed through, alternatively you can bake in a moderate oven.
While the polenta is cooking; heat a little olive oil in a large heavy based fry pan, cook the garlic until soft and fragrant; add the mushrooms and cook until soft and beautifully brown. Toss through chopped fresh rosemary and season with salt and pepper to taste.
Remove the polenta from grill or oven and cut into squares.
Arrange on a large platter and top with the mushrooms. Decorate with sprigs of fresh rosemary.
Serve immediately while warm and fragrant.
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email