Velvety squash and polenta are topped with earthy, aromatic wild mushrooms cooked with garlic and thyme for the perfect midweek meal this winter. Swap the squash for pumpkin, if in season, and top ...
Stir in the parsley. Transfer half of the mushroom mixture to a bowl. Add the polenta and hot stock to the mushrooms left in the pan. Stir well and cook for five minutes over a medium heat ...
Wet polenta can be bland so tends to be mixed with richly flavoured ingredients such as butter, cheese or fried mushrooms, or served as a side dish to accompany meat dishes, stews or casseroles.
Melt half of the butter in a frying pan and cook the mushrooms over a low heat for 2–3 minutes. Season to taste with black pepper. Remove the polenta from the heat and stir through the remaining ...
There is only one way to describe oven-baked polenta chips — the bomb. These you have to try, with their subtle taste of rosemary and delicious crunchy texture. Make your polenta earlier in the ...