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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.