Cheese Polenta with Mushroom Sauce
5 - FarmOne - Mushrooms, Main
Ingredients
1 cup (250ml) milk
11/2 cups (375ml) vegetable stock
11/2 cups (375ml) water
1 cup (150g) polenta
1 cup (80g) coarsely grated parmesan cheese
plain flour
vegetable oil for deep-frying
MUSHROOM ROSEMARY SAUCE:
100 g butter
300 g oyster mushrooms halved
400 g swiss brown mushrooms
300 g button mushrooms halved 2 tablespoons fresh rosemary
1/4 cup (60ml) dry white wine
1/2 cup (120g) sour cream
2 teaspoons worcestershire sauce
2 teaspoons dijon mustard
Directions
1 Grease 19cm x 29cm rectangular slice pan; line base and sides with baking paper.
2 Combine milk, stock and the water in large saucepan; bring to a boil. Add polenta; stir over heat about 10 minutes or until polenta is soft. Stir in cheese.
3 Press mixture into prepared pan; cooL. Cover; refrigerate until cold.
4 Turn polenta out; cut into triangles. Toss triangles in flour; shake away excess flour.
5 Deep-fry polenta in hot oil until browned; drain on absorbent paper. 6 Serve with mushroom sauce.
Mushroom Sauce
Heat butter in large saucepan; cook mushrooms, stirring, 2 minutes. Add remaining ingredients; cook, stirring, until mushrooms are soft.
Notes
Store: Polenta can be prepared a day ahead and refrigerated, covered. Unfried polenta is suitable to freeze.
Tip: Replace 1/2 cup (40g) of the parmesan cheese with 200g chopped ham; add to polenta mixture with cheese.
Nutrition
per serving 59.7g fat; 2691kJ