Recipes Chilli polenta with garlic mushrooms

Recipes Chilli polenta with garlic mushrooms

Recipes Chilli polenta with garlic mushrooms

Recipes Chilli polenta with garlic mushrooms Mug mushrooms have an intense, robust flavour that make them the ideal accompaniment to the spicy polenta. Chilli polenta with garlic mushrooms

Ingredients

  • 2 1/2 cups Massel vegetable liquid stock
  • 1 cup polenta (cornmeal)
  • 1 small red chilli, deseeded, finely chopped
  • 1/4 cup grated tasty cheese
  • olive oil cooking spray
  • 1 tablespoon olive oil
  • 400g large cup mushrooms, thickly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon thyme leaves

Method

  • Step 1 Line a 7cm deep, 9cm x 19cm (base) loaf pan with baking paper. Bring stock to the boil in a saucepan. Add polenta in a thin, steady stream, stirring constantly. Cook, stirring constantly, over low heat for 5 minutes or until very thick. Remove from heat. Stir in chilli and cheese. Season with salt and pepper. Spoon into pan. Refrigerate for 1 hour or until firm.
  • Step 2 Preheat oven to 200�C. Line a baking tray with non-stick baking paper. Cut polenta into 8 slices. Arrange on tray. Lightly spray top and sides with oil. Bake, turning once, for 20 minutes or until light golden.
  • Step 3 Meanwhile, heat oil in a large frying pan over medium heat. Add mushrooms and cook, stirring, for 4 minutes or until soft. Add garlic and thyme and cook for 1 minute. Season with salt and pepper. Divide garlic mushrooms between plates. Serve with chilli polenta.