Pan-Fried Mushroom Polenta - cooking recipe

Ingredients

375 ml milk
Pinch None grated nutmeg
200 g polenta
3 tbsp olive oil, plus extra to grease
250 g button mushrooms. halved
4 tbsp chopped fresh thyme
Pinch None lemon zest
40 g Parmesan, grated
1 None onion, finely diced
3 tbsp chopped parsley
1 None garlic clove, crushed
2 x 400 g cans chopped tomatoes
3 tbsp balsamic vinegar

Preparation

To make the polenta, bring the milk and 1 2/3 cups water to a boil. Season with salt and nutmeg then slowly whisk in the polenta. Cook for 3 mins over medium heat then remove from the heat, cover and let stand for 10-12 mins. Meanwhile, heat 1 tbsp oil in a frying pan, add the mushrooms and saute for 3-4 mins, stirring. Add the thyme and lemon zest and season to taste. Remove from the pan and add 2/3 of the sauteed mushrooms into the polenta. Mix in the Parmesan and stir. Transfer the polenta to a greased loaf pan and let cool for 2 hours.
For the tomato sauce, heat 1 tbsp oil in a pan, add the onion and saute for 4-5 mins, stirring. Add the parsley and garlic and saute for 2-3 mins. Add the tomatoes to the pan and season. Gently simmer for 25-30 mins.
To finish, heat 1 tbsp oil in a wide frying pan. Loosen the polenta from the tin and turn out onto a cutting board. Slice into 12 pieces. Add the polenta slices to the frying pan and cook for 4-5 mins, turning. Meanwhile, mix the reserved mushrooms with balsamic vinegar. Divide the polenta and mushrooms between 4 plates and spoon some tomato sauce over top. Serve.