Vegetarian recipe for Griddled Polenta Squares with buttery mushrooms

Ingredients

For the polenta squares:
3 cups water
1 cup polenta
salt and pepper
a drizzle of olive oil

For the mushrooms:
olive oil for frying
250g brown mushrooms, sliced
250g portabellini mushrooms, roughly chopped
4 garlic cloves, peeled and chopped
25g butter
3 oregano sprigs, leaves removed
2 tbsp plain flour
pecorino shavings to serve

How to
Start by making your polenta. Place the water in a medium saucepan with a pinch of salt. Bring the water to the boil, then pour the polenta into the saucepan in a steady stream while whisking continuously.

Keep stirring the polenta until thickened. (Check the packet instructions for a guideline, mine usually takes 15-20 minutes.) Season the polenta with salt and pepper and stir in a drizzle of olive oil.

Tip the polenta onto a lightly oiled baking tray. Flatten the polenta into a square roughy 20cm in size. Leave to set for 30 minutes.

Place a large saucepan on the heat. Once hot add the olive oil and the mushrooms. Fry the mushrooms until they start to colour, then add the garlic, butter and half of the oregano leaves. Continue to fry until all of the liquid has been cooked off. Set the mushrooms aside, keeping them warm.

Heat up a griddle pan and brush with olive oil. Cut the polenta into four 10cm squares and dust with flour. Fry the squares for a few minutes per side until starting to colour.

Top the polenta squares with the cooked mushrooms. Add sprinklings of shaved pecorino cheese and the remaining oregano leaves. Serve immediately.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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