Vegetarian Mushroom Chili With Polenta - cooking recipe

Ingredients

2 cups milk
1/2 cup butter
1/2 lb polenta
1/4 lb Parmesan cheese, grated
None None grated nutmeg, to taste
3 tbsp olive oil
2 None onions, peeled and sliced
2 None garlic cloves, peeled and sliced
1 lb mushrooms, wiped and halved
1 lb green peppers, deseeded and chopped
1 tbsp mild chilli powder
1 tsp ground cumin
12 oz can corn, drained
2 x 15 oz cans chopped tomatoes
12 None flat leaf parsley leaves

Preparation

To make the polenta, add the milk to a saucepan with 1/4 cup butter, 6 cups of water and 1 tsp salt and bring to a boil. Remove from the heat and whisk in the polenta. Return to the heat and simmer gently for 5 mins, stirring constantly with a wooden spoon. Stir in the Parmesan and grated nutmeg to taste. Transfer to a greased and lined 10 x 12 inch baking dish and leave to cool.
To make the mushroom chili, heat the oil in a large frying pan and stir-fry the onion and garlic for 3 mins. Add the mushrooms and peppers and cook for 6-7 more mins. Stir in the chili powder, cumin, corn and tomatoes, bring to a boil then reduce the heat and simmer for 4-5 mins. Season to taste with salt and freshly ground black pepper.
Cut the polenta into 12 pieces and press a parsley leaf into each. Melt the remaining butter in a non-stick frying pan and fry the polenta pieces for 2 mins on each side, or until golden. Serve with the mushroom chili.