Polenta and Girolles

Name: Polenta and Girolles
Yield: Serves 2-4
Ingredients: 50 g Parmesan cheese; ½ teaspoon flaked sea salt; 250 ml water; 50 g instant polenta; 1 bay leaf; 40 g butter, plus 20g for mushrooms; a small handful of young curly parsley; 100 g girolles; a tiny squeezey of lemon juice; 1 fat garlic clove, peeled; 2 tablespoons olive oil

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

Usually I make this with leftover polenta, but it is so delicious that here is a recipe with proportions that are just right to make the dish from scratch.

Ingredients

50 g Parmesan cheese
250 ml water
½ teaspoon

Main course
Vegetarian
Gluten-free

Method

Finely grate the Parmesan. Line a 900g loaf tin with clingfilm.

In a medium saucepan, get the water boiling with the salt and bay leaf, then tip in the polenta and stir. Let it cook for 3 minutes, stirring occasionally. When all the water has been absorbed, remove the bay leaf and beat in the 40g butter and Parmesan. Pour the polenta into the lined loaf tin so that it is about 1½cm deep