Cheesy polenta, wild mushrooms + thyme jaffle

Name: Cheesy polenta, wild mushrooms + thyme jaffle
Prep time: 30 min
Total time: 30 min
Yield: Makes 4
Ingredients: 100 g (3½ oz) unsalted butter, plus extra for spreading; 125 g (4½ oz) polenta; 1 tablespoon finely chopped fresh tarragon leaves; 60 g (2 oz) Parmigiano Reggiano, finely grated; 100 g (3½ oz) young fontina chopped into cubes; 1 tablespoon finely chopped fresh chives; freshly ground black pepper; salt flakes; 100 g (3½ oz) shiitake mushrooms, thickly sliced; 60 ml (2 fl oz/ ¼ cup) light olive oil; 100 g (3½ oz) oyster mushrooms, thickly sliced; 100 g (3½ oz) Swiss brown mushrooms, thickly sliced; 1 tablespoon chopped fresh thyme leaves; 4 portobello mushrooms, thickly sliced; juice of ¼ lemon; 1 tablespoon worcestershire sauce; 8 slices white sandwich loaf; 750 ml (25½ fl oz/3 cups) fullcream (whole) milk

Preparation info

Makes
4

Difficulty
Easy
Ready in
30 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

The buttery, herb-infused mushrooms are so delicious in this jaffle. Some things just go together and mushrooms, butter, herbs and cheesy polenta are some of those things.

Ingredients

Bread

8 slices white sandwich loaf

Sandwich
Fish course
Pescatarian

Method

Place the milk in a large cast-iron or heavy-bottomed saucepan over medium heat and bring to a simmer. Whisk in the polenta in a steady stream. Reduce the heat to low and cook the polenta for 10 minutes, whisking constantly. When the polenta is smooth and cooked through, whisk in half the butter, followed by the Parmigiano Reggiano. Fold in the herbs and finally stir in