Polenta needs to be well seasoned and loves strong flavours such as blue cheese, truffles and mushrooms. I’ve stirred through a Porcini Crema, which is made from a reduction of porcini mushrooms, but it is still delicious with just the garlic and herbs.
INGREDIENTS
3 cups milk
2 cloves garlic, crushed
2 teaspoon finely chopped fresh rosemary
¾ cup instant polenta
2-3 tablespoons Porcini Crema
sea salt and freshly ground pepper
To finish
½ cup freshly grated Parmesan
METHOD
Put the milk, garlic and rosemary in a medium saucepan and season generously. Bring to the boil then gradually drizzle in the polenta, whisking constantly until it comes to the boil and thickens.
Reduce the heat to low and cook for 5 minutes, stirring often. Stir in the porcini crema if using then tip into a 24 cm ovenproof sauté pan or baking dish and spread evenly. Cool for 20 minutes or cool completely then cover and refrigerate until ready to use.
To finish: Preheat the grill to its highest heat. Scatter the Parmesan over the polenta along with a grind of pepper and grill until golden brown and the polenta is hot. Cut into fingers or wedges to serve.
Pantry note: Porcini Crema is a rich cream made from porcini mushrooms. It’s available from good food stores and some supermarkets.
Menu: Serve with Chicken Livers with Marsala for a full meal.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!