griddled POLENTA with porcini

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griddled POLENTA with porcini

 

 

 

PREPARATION 30 MINUTES

COOKING 35 MINUTES

V Serves 4

 

15g/1,2oz dried mushrooms, such as ceps (porcini)

5 tbsp olive oil

3 large garlic cloves, finely chopped

8 ready-to-use polenta slices, chilled

25g/1oz vegan margarine (why vegan margarine if there's Gruyere?)

1 small onion, sliced

5-6 fresh thyme sprigs

350g/12oz mushrooms, such as chestnut, shiitake, and blewit, sliced

125ml/4fl oz red wine (teetotalers need to beware)

50g/2oz Gruyère, cut into thin slivers (vegans need to beware)

large handful of chopped parsley

 

1 Soak the ceps in 175ml/6fl oz warm water for 20 minutes.

Mix three tablespoons of oil with a third of the garlic.

Spread over both sides of the polenta, and season.

 

2 Tip the ceps into a sieve over a bowl; reserve the soaking liquid.

Rinse the ceps under cold water, then chop. Melt the margarine

with the remaining oil in a deep frying pan, then fry the onion over

a medium heat until golden.

Stir in the ceps, half the thyme and the remaining garlic.

Stir fry for another minute.

 

3 Add the fresh mushrooms and fry until starting to brown, then pour in the

ceps' soaking liquid and the wine. Season well. Bring to the boil and cook

over a high heat for about 2 minutes to reduce the juices. Remove from the

heat; keep warm.

 

4 Put the polenta on the barbecue or griddle for 10 minutes until charred

and crisp underneath. Turn and cook for 5 minutes, then sprinkle with the

remaining thyme. Cook for 5 minutes.

 

5 Put two polenta slices on each plate. Stir most of the parsley into the

mushrooms. Spoon them and their juices alongside the polenta.

Scatter over the remaining parsley.