Soft polenta with mushrooms and pesto

Soft polenta with mushrooms and pesto

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Basil pesto

Ingredients

Quantity Ingredient
3 tablespoons pine nuts, lightly toasted
3 tablespoons coarsely grated parmesan
2 garlic cloves, coarsely chopped
2 large handfuls basil
60ml extra-virgin olive oil

Soft polenta

Quantity Ingredient
750ml chicken stock
250ml milk
200ml instant polenta
80g finely grated parmesan
125g mascarpone
20g butter, cubed
sea salt and freshly ground black pepper

Mushrooms

Quantity Ingredient
40g butter
4 french shallots, thinly sliced
2 garlic cloves, thinly sliced
600g mixed mushrooms such as field, button, swiss, pine and oyster, thickly sliced
1/2 lemon, juiced
sea salt and freshly ground black pepper

Method

  1. To make the basil pesto, blend the pine nuts, parmesan and garlic together in a small food processor, to make a coarse paste. Add the basil and half the oil and blend, gradually adding the remaining oil, until combined. Transfer to a small bowl and set aside.
  2. To make the soft polenta, combine the stock and milk in a heavy-based saucepan and bring to a simmer over medium heat. Gradually pour in the polenta in a thin and steady stream, whisking continuously, until incorporated. Reduce the heat to low and cook, stirring with a wooden spoon, for 10–15 minutes or until smooth and the polenta begins to come away from the side of the pan. Remove from the heat and stir in the parmesan, mascarpone and butter. Season with salt and pepper.
  3. Meanwhile to prepare the mushrooms, melt the butter in a large frying pan over low–medium heat and cook the shallot and garlic, until softened. Add the mushrooms and cook for 3–4 minutes, until softened and golden-brown. Add the lemon juice and season with salt and pepper.
  4. Serve the polenta topped with mushrooms and a dollop of pesto.
Tags:
Great
Pub
Food
Rachael
Lane
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