Mushroom and herb polenta

Preparation info
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By Yotam Ottolenghi

Published 2010

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When cooking polenta my father always makes much more than he needs. Half of it he serves straight away in the runny state, like a mash, with a flavoursome sauce. The rest he spreads onto an oiled surface and allows it to set. The next day he cuts out chunks, fries them in olive oil and serves with a chunky vegetable salad (tomato, cucumber, cos lettuce) dressed lightly with red wine vinegar and olive oil. The dish here uses soft polenta, but you may want to double the quantity to follow my