Ingredients
- 125g instant polenta
- 500ml vegetable stock
- 75g grated Parmesan
- 50g butter
- 600g mixed mushrooms, sliced
- 1 tbsp finely chopped tarragon
- 2 garlic cloves
- 100ml white wine
- 3 sprigs thyme
- 200g Taleggio cheese, cut into chunks
Instructions
- Heat the grill to high. Cook the polenta according to the pack instructions with the stock. When it's cooked, stir through the Parmesan and a generous amount of seasoning (depending on how salty your stock is), and spread it evenly on to an oiled baking sheet, so it's around 1cm thick. Place it under the grill for 3 to 4 minutes, until the edges begin to crisp.
- Meanwhile, melt the butter in a large frying or sauté pan over a high heat, and when sizzling, add the mushrooms with some seasoning and fry, tossing for 2 to 3 minutes until they begin to brown.
- Stir in the tarragon and garlic, cook for another 2 minutes, then add the wine and cook until it has almost completely reduced.
- Scatter the mushrooms over the polenta with the Taleggio and return to the grill for 5 minutes or so until the cheese is melted and slightly golden.
- Cut into wedges and serve with salad. The polenta will keep overnight in the fridge, but you must spread it on to the baking sheet and not leave it in the pan.
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