Ingredients
- 160 g polenta
- 1 l vegetable stock
- 250 ml milk
- 1 tbsp fresh thyme, chopped
- ½ tbsp fresh rosemary, chopped
- 2 cloves of garlic
- 2 tbsp butter
- 1 kg assorted mushrooms (e.g. chanterelle, oyster mushrooms, button mushrooms)
- Salt & pepper
- Some crème fraîche or ricotta cheese
Instructions
- Finely chop the garlic, fresh thyme and fresh rosemary. Pour the vegetable stock and milk into a saucepan. Add the fresh herbs and garlic and bring to the boil over a low heat. Stir in the polenta and keep stirring over a low heat for 4 minutes. Turn off the heat, cover the saucepan and leave to stand for 10 minutes.
- Meanwhile, clean the mushrooms and cut them into bite-sized pieces (if necessary). Heat the butter in a frying pan over a medium heat and fry the mushrooms for about 10 minutes. Season to taste with salt and pepper.
- Serve the fried mushrooms on top of the polenta with a spoonful of crème fraîche or ricotta if desired.
Recipe & Picture: Liz Sinner
WINE PAIRING
VIGNUM, Crémant brut
The minerality of this discerning crémant enhances the creaminess of the polenta perfectly. And if that weren't enough to convince you of this pairing, the barrel-aged chardonnay adds a wonderful woody note that mingles well with the mushrooms and herbs, conjuring up images of autumnal woodland walks.
