- For the polenta
- 3 cups organic full-cream milk
- 1 t salt
- 120 g polenta
- 2 organic eggs, beaten
- organic olive oil, to drizzle
- For the braised mixed mushroom
- 2 T organic butter
- 2 T organic olive oil
- 1 medium onion, finely chopped
- 1-2 cloves garlic, crushed
- 500 g mixed mushrooms, whole or halved
- 1 T cornflour
- ¼ cup organic vegetable or mushroom stock
- 2 T port
- 1-3 t organic balsamic vinegar
- sea salt and freshly ground black pepper
- flat-leaf parsley, chopped, for sprinkling
To make the polenta:
Preheat the oven to 200°C.
In a large, deep saucepan over a medium heat, bring the milk to a boil.
Add the salt and polenta, reduce the heat to low and whisk until the mixture thickens – take care as the polenta can easily burn.
Whisk the eggs with a little of the hot polenta, then add to the remaining hot polenta and whisk until smooth.
Turn into an oiled baking pan, about 22 cm x 15 cm, drizzle with oil and bake for 25 minutes or until crisp and golden.
To make the braised mixed mushroom:
In a wide pan over a medium to low heat, heat the butter and oil. Add the onion and cook gently until softened. Stir in the garlic, then add the mushrooms and stir-fry until just cooked.
Mix the cornflour with a little of the stock to make a smooth paste. Add the remaining stock to the pan and bring to a bubble.
Whisk in the slaked cornflour and keep whisking until the mixture thickens slightly.
Add the port and simmer for a few minutes, then add the balsamic vinegar and season to taste. Sprinkle with the parsley.
To serve: Ladle the braised mushroom into shallow bowls and serve the creamy hot polenta on the side.
Use any mix of mushrooms that suits you – everyday aff ordable or the luxury of exotic. Including soaked dried porcini mushrooms gives great depth of fl avour, while adding eggs to the polenta lightens it, and, together with the full-cream milk, makes it deliciously rich and creamy.