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Ingredients:
Water. . . . . 900ml/30fl.oz.
Salt And Black Pepper
Polenta (cornmeal). . . . . 150g/5oz
Olive Oil. . . . . 60ml/2fl.oz.
Wild Mushrooms, Sliced. . . . .450g/1lb
Onion, Very Finely Chopped. . . . 1
Garlic Cloves, Crushed. . . .2
Freshly Chopped Basil. . . . .1 Tbsp
Freshly Chopped Parsley. . . . 1 Tbsp
Preparation:
Place The Water, Salt And Pepper In A Large Saucepan, Bring To The Boil Then Slowly Add The Polenta, Stirring Constantly.
Reduce The Heat And Simmer For 20 Minutes, Stirring Often, Until The Mixture Thickens.
Spread The Polenta Mixture Onto A Sheet Of Parchment Paper, To About 12mm/½ Inch Thickness.
Set Aside To Cool.
Preheat The Grill To Hot And Lightly Oil A Baking Sheet.
Heat The Oil In A Large Frying Pan Then Add The Mushrooms, Onion, Garlic And Herbs And Sauté, Stirring From Time To Time, For 5-8 Minutes Or Until The Mushrooms Are Softened.
Cut Cooled Polenta Into Four Portions And Place On The Oiled Baking Sheet.
Grill Until Browned On Both Sides.
To Serve - Transfer To A Serving Platter And Top With The Mushroom Sauce.
Serve Immediately.
You can serve with your family and friends.
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Some Related Recipes
Tangy Italian Salad
Gazpacho Salad
Mushroom Polenta
Baked Zucchini Boats
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More Italian Recipes
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