Ingredients

The following ingredients have 4 Servings
  • 250ml milk plus 100ml extra if needed
  • 250ml water
  • 1/2 cup fine corn polenta
  • 50g  pecorino, grated
  • 3 tbsp unsalted butter
  • Sea salt and black pepper
  • 1 tbsp extra virgin olive oil 
  • 2 garlic cloves, chopped
  • 6 large mushrooms, thickly sliced 
  • 1 tbsp lemon thyme, chopped
  • 30g pecorino, shaved

Instruction

  • <p>1. In a medium saucepan, bring the milk and water to the boil, pour in the polenta and stir continuously until it thickens, about 10-20 minutes. When cooked - it should be thick but still soft, like porridge - add grated pecorino and one tablespoon of butter then mix until well combined. Season to taste with salt and pepper.</p> <p>2. The polenta should be soft and creamy and only just hold its shape - add a little extra milk if it becomes too stiff.</p> <p>3. Add olive oil and one tablespoon of butter to a large non-stick fry pan over a medium heat. When the butter starts bubbling, add the garlic and mushrooms and cook briefly until golden and just done.</p> <p>4. Mix the thyme through the mushrooms and season. You may need to add another tablespoon of butter to keep the mushrooms moist.</p> <p>5. Pour the polenta into a serving dish, top with the mushrooms and pecorino shavings&nbsp;and serve.</p> <p><b>Tip: </b>Any leftover polenta can be used as the base of a main course topped with fish or grilled meat.&nbsp; It also makes an excellent crispy crust for fish and I even add a small amount to my pizza dough, which gives it added flavour.&nbsp;</p> <p><b>&nbsp;</b></p>