Ingredients
300 g polenta
150 g unsalted butter
100 g parmesan cheese, freshly grated
100 g dried mixed wild mushrooms
2 garlic cloves, crushed
2 tablespoons oil
2 tablespoons margarine
parsley, to decorate
Method
Sources
📖
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends
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Fill a large pot with water, bring to the boil. Gradually add polenta, whisking all the time. Reduce heat till very low and cook further 30 minutes, stir occasionally. When polenta is thick and creamy and coming away from the sides of pot. stir in cheese and unsalted butter. Season well. Keep in warm place. If using dried mushrooms, reconstitute in warm water for 15 minutes, then drain well and pat dry. Heat a frypan, add oil and margarine, allow to melt. Add garlic to pan. Add mushrooms, saute till soft and golden and season. Place polenta into serving bowls and top with mushrooms. Top with chopped parsley.