Creamy polenta with Italian cheese
| Serves: | 6 |
Ingredients
- Italian truffle salt
- 100 g Grated hard cheese
- a few sprigs of thyme
- olive oil, to drizzle
- thyme for garnishing
- 1 small bunch fresh thyme sprigs, leaves only
- 1 lemon, cut into 8 slices
- black pepper
- 1/2 cup polenta
- 3/4 cup full cream milk
- 3 onions, thinly sliced
- 1 clove whole garlic, peeled
- a few sprigs of oregano, chopped
- 4 Tbsp Butter
- 2 cups Double cream
- salt
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Cooking Instructions
- For the mushrooms, heat 2 tablespoons of olive oil in a pan until hot.
- Add a handful of portabellini mushrooms. Toss over a high heat until tender and evenly browned.
- Remove and season with truffle salt, black pepper, some fresh thyme leaves and a squeeze of lemon.
- Repeat with the remaining mushrooms.
- Set aside.
- For the polenta, scald the milk with the onion, garlic, thyme and oregano.
- When the milk is hot, remove the flavourings and discard them.
- Whisk the polenta into the hot milk in a steady stream and stir continuously over a low heat for 5 minutes.
- Cook for a further 5 – 10 minutes, stirring occasionally, taking care that it does not catch.
- Whisk in the butter, double cream, hard cheese and salt to taste.
- Serve warm topped with the sautéed mushrooms, hard cheese shavings and fresh thyme sprigs.
Serving suggestion:
Take care not to overcrowd the mushrooms in the pan so that they sauté rather than stew.You can replace the portabellinimushrooms with any mushrooms of your choice or serve the polenta with fresh napolitana sauce.
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