Description
Cheesy Polenta & Garlic Sautéed Mushrooms.
Ingredients
- 6 cups Water
- 3 Tablespoons Olive Oil, Divided
- ½ Onion, finely chopped
- 3 cloves Garlic, Minced
- 250 grams Portobellini Mushrooms Or Brown Mushrooms
- 250 grams Button Mushrooms
- ½ teaspoons Salt
- 2 cups Polenta
- 2 cups Grated Dutch Gouda (or A Strong White Cheese Of Your Choice)
- ½ cups Fresh Rocket, Chopped
Preparation
Place the water on to boil in a medium-sized saucepan.
Heat 1 tablespoon olive oil in a large frying pan and add onion and garlic. Sauté over medium heat until fragrant.
Clean and slice the mushrooms into 3mm thick slices and add them to the frying pan, sautéing over medium heat until cooked through and dark in colour, about 10 minutes.
Add the salt to the boiling water and then slowly pour in polenta in a steady stream, whisking gently all the time to ensure no lumps form. Turn heat down to low and continue whisking until polenta thickens. Cover polenta and continue to cook for about 35 minutes, stirring vigorously every 10 minutes, making sure to get all the polenta off the bottom and sides of the pan.
Once the polenta is cooked and creamy, stir in remaining olive oil and cheese. Serve topped with the sautéed mushrooms and chopped rocket.
