Soft Polenta with Sautéed Mushrooms

Cook Time 30 minutes

Servings 4

Ingredients

200g fine polenta (not instant), the best quality you can find
1L water
100g of freshly grated Parmesan + extra to serve
40g butter
1 tbsp extra virgin olive oil
200g piece of speck, finely chopped
400g mixed mushrooms (button, Swiss brown, enoki, king brown), roughly chopped
1 clove garlic, finely chopped
1 small handful of parsley, finely chopped

Method

Bring the water to the boil in the bowl of the cuisine companion (or pot). If using the cuisine companion, insert the whisk attachment and then rain in the polenta (if not just whisk in the polenta gradually). Add a pinch of salt and cook for 30 minutes at 80°C on the lowest speed. Or if cooking in a traditional pot cook for the same time, whisking every 5 minutes.

For the mushrooms, heat oil in a large pan over a medium heat and the speck cook for 4-5 minutes before adding the mushrooms and garlic. Sauté for a further 5 minutes and then season with a little salt and pepper. Add the parsley.

Once the polenta is cooked, add butter, the grated cheese and extra salt and pepper to taste and whisk gently again until the cheese and butter has melted in.

Spoon the polenta onto plates and serve with the mushroom mix and a little extra Parmesan.

PDF of this recipe available for download here.