Soft polenta with mushrooms

This is for you JC - another delicious meal for a Coeliac/Vegetarian


1¾ cups (435ml) milk
1¾ cups (435ml) vegetable stock
¼ tsp salt
2/3 cup (110g) polenta
80g (1 cup) finely grated Parmesan
2 tbs extra virgin olive oil
6 garlic cloves, thinly sliced width ways
4 shallots, thinly sliced width ways
100g butter
200g king brown mushrooms, thickly sliced
200g chestnut mushrooms
200g Swiss brown mushrooms
½ cup (125ml) dry white wine
6 sprigs thyme
¼ cup coarsely chopped flat-leaf parsley



Combine milk, vegetable stock and salt in a medium heavy-based saucepan over medium heat. Bring to boil, then while whisking, add polenta in a slow, steady stream until incorporated. Cook, stirring occasionally with a wooden spoon, for 30 minutes or until polenta is tender. Stir through ½ cup (50g) Parmesan. Remove from heat and keep in a warm place until required.

Meanwhile, heat oil in a large casserole pan over medium-high heat. Add garlic and shallots, and cook, stirring occasionally, for 3-4 minutes or until soft. Increase heat to high. Add butter, mushrooms, wine, thyme and cook, covered, for 4 minutes. Reduce heat to low and cook, uncovered, for 5-6 minutes or until mushrooms soften.

You could use the polenta recipe any place you would use potatoes. The flavour was fantastic.

The remaining juice from the mushrooms is a great vegetable stock base.

Please note that I used rosemary instead of thyme and was a good substitute, just don't use too much.