Polenta with French Porcini Mushrooms 350g
Recipe
INGREDIENTS:
Serves 6
- 6 Cups water
- 1 ¾ cups Providore’s Polenta with Porcini
Mushrooms
- 3 tbs butter
- 1 ½ teaspoons salt
- 50g Parmesan Cheese, grated
- Cracked black pepper
METHOD:
Bring the water to boil in a large saucepan and add salt. Slowly stream in the polenta, whisking continuously. Reduce the heat to low and cook until the mixture thickens for 5-10 minutes. Stir in the butter and parmesan, adjust seasonings with salt and pepper and serve.
Polenta can be laid out into a baking paper lined tray, smoothed over and refrigerated overnight. Turn out onto a cutting board and cut into wedges and grill on a bbq for an easy side dish.
Polenta can also be crumbed with leftover ground polenta and served with our tomato capsicum relish for a simple tapas dish.
Enjoy with Osso Bucco, lamb shanks or a delicious Caponata
- $11.95
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- 6 Cups water