This healthy mushroom lunch or dinner option is ready ... checkseasoning and set pan aside. For the polenta, bring 1 litrewater to the boil in a large panover medium heat. Whisk inextra virgin ...
Add the parmesan and salt and mix to combine. Spread the polenta onto a 20cm x 30cm tray lined with non-stick baking paper and spread to 1cm thick. Refrigerate for 10 minutes or until set. Place the ...
From now through Oct. 22, you can explore the region of Tuscany through dishes like Matuffi Lucchesi (creamy polenta with mushrooms, sausage and pecorino); Gnudi di Ricotta di Pecora con Crema di ...