What you need:
POLENTA:
1 litre water
salt and black pepper
250 ml polenta
40 g butter
MUSHROOMS:
15 ml butter
500 g mushrooms cut in quarters
4 baby leeks
125 ml cream
15 ml basil pesto
salt and freshly ground black pepper
50 ml olive oil
50 g parmesan cheese
handful watercress
fresh basil leaves
What you do:
Polenta
Bring water to boil. Season with salt and pepper. Take pot off stove and add polenta slowly while whisking with a balloon whisk. Place pot back onto heat and simmer for 5 min until thick. Butter a dish of 19 x 15 cm. Pour polenta into dish and leave to cool. Cover with cling film and keep in fridge until needed.
Mushrooms
Melt butter in pan and fry mushrooms for 5 min. Add leeks to mushrooms and fry until soft. Season with salt and pepper. Add cream and pesto and simmer open until sauce thickens.
The Finishing Touch:
Cut polenta in blocks of 9 x 6 cm and place on a baking tray with the olive oil. Grill in oven until golden brown. Place polenta on plate and spoon mushroom mixture over. Sprinkle with parmesan cheese and garnish with watercress and basil leaves.
Yummi indeed, I always liked the combination of polenta and mushrooms! Great recipe!
LikeLiked by 1 person
Did you try it?
LikeLiked by 1 person
Yes, it’s delicious!!! Thanks! 🙂
LikeLiked by 1 person
😀 😀 😀
LikeLiked by 1 person
Looks great!
LikeLiked by 1 person
IS Great!!! 😀 😀 😀
LikeLiked by 1 person