Creamy polenta with mushrooms and thyme

Name: Creamy polenta with mushrooms and thyme
Yield: 4
Ingredients: 1.75L (7 cups) milk; 250g polenta; 50g unsalted butter; 60g parmesan; 1/2 bunch tarragon, finely chopped; 120g gorgonzola dolce, roughly chopped; 60ml olive oil; 200g Swiss brown mushrooms, halved; 200g shiitake mushrooms, halved; 100g Nameko mushrooms or extra halved shiitake mushrooms; 4 field mushrooms, trimmed; 1/2 bunch thyme, leaves picked; 1 bunch flat-leaf parsley, leaves finely chopped; Finely grated zest of 1 lemon; 40.00 ml pine nuts, toasted, chopped

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 21, 2016

Eating in just got a whole lot more inviting thanks to this Italian-inspired dish of polenta that's topped with umami-rich mushrooms.

1.75L (7 cups) milk
1 1/2 cups (250g) instant polenta
50g unsalted butter
3/4 cup (60g) finely grated parmesan
1/2 bunch tarragon, finely chopped
120g gorgonzola dolce, roughly chopped
1/4 cup (60ml) extra virgin olive oil
200g Swiss brown mushrooms, halved
200g shiitake mushrooms, halved
100g Nameko mushrooms or extra halved shiitake mushrooms
4 field mushrooms, trimmed
1/2 bunch thyme, leaves picked

Gremolata

1 bunch flat-leaf parsley, leaves finely chopped
Finely grated zest of 1 lemon
2 tbs pine nuts, toasted, chopped

Method

1.

Place the milk in a large saucepan over high heat. Bring to the boil, then add the polenta in a steady stream, whisking constantly, until smooth and thickened.
2.

Reduce heat to low and cook, whisking constantly, for 8-10 minutes until smooth and cooked through.
3.

Add the butter and parmesan and whisk to combine.
4.

Fold through tarragon and gorgonzola. Season.
5.

Meanwhile, heat oil in a large frypan over high heat. Add mushrooms and thyme, and cook for 4-5 minutes until golden and tender. Season.
6.

For the gremolata, combine all ingredients in a bowl. Divide polenta among bowls and top with mushrooms and gremolata to serve.