Polenta with Mushrooms


This is from Ottolenghi’s Plenty and like every other recipe in his book it is perfect, and I don’t mess with perfection.

4 tbsp olive oil
4 c mixed mushrooms, cleaned
2 garlic cloves, crushed
1 tbsp tarragon, chopped
1 tbsp thyme, chopped
1 tbsp truffle oil
Salt and pepper
2 1/2 cvegetable stock
1/2 c polenta
1/2 c Parmesan, grated
1 tbsp butter
1 tsp rosemary, chopped
1 tbsp chervil, chopped
4 oz taleggio, cut into thin slices

In a frying pan, heat half the oil. When it is very hot, fry half the mushrooms – try not to move them much so you get golden-brown patches on their surface. Remove from the pan, reheat the remaining oil and repeat with the rest of the mushrooms. Off the heat, return all the mushrooms to the pan, add the garlic, tarragon, thyme and truffle oil, season, and keep warm.

Preheat broiler to its highest setting. Bring the stock to a boil, slowly stir in the polenta, reduce the heat to minimum and cook, stirring constantly with a wooden spoon. The polenta is ready when it leaves the sides of the pan but is still runny (instant polenta won’t take more than five minutes; the real stuff will take up to 50).

When the polenta is ready, stir in the Parmesan, butter, rosemary and half the chervil, and season. Pile on to an ovenproof serving dish and top with taleggio. Place under a grill until the cheese bubbles, remove, top with the mushrooms and their juices, and serve garnished with chopped chervil.

Serves 4.


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