- Serves: 2
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: easy
- 500 ml milk
- 75 g polenta
- 3 tbsp extra virgin olive oil
- 1/2 tsp garlic oil, (optional)
- 200 g wild mushrooms, such as girolles, chanterelles, pied de mouton, porcini
- 3 tbsp white wine
- 1 tsp chopped parsley
- 1 tsp finely chopped garlic
- black pepper
1. Heat the milk in a large saucepan and add the polenta slowly, stirring continuously. Continue to stir over medium-low heat until the polenta is cooked and starts to come away from the sides of the pan. This will take about 40 minutes.
2. Meanwhile, heat the olive oil and garlic oil, if using, in a large non-stick pan frying pan over medium-high heat. Add the dense, tougher mushrooms first and cook for 2-3 minutes. Add the remaining mushrooms and cook for 5-7 minutes until the juices are released and the mushrooms are soft.
3. Season to taste, then add the white wine. Cook, stirring, for a few minutes until the alcohol has evaporated.
4. Keep the mushrooms warm while the polenta finishes cooking. Sprinkle them with the parsley and garlic just before you're ready to serve.
5. Put 2 tablespoons of polenta on one side of each plate, and another 2 tablespoons on the other side, forming a well down the middle. Arrange the mushrooms in the well and serve.
Rate This Recipe