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

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

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