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This is a quick n’ easy dish from a member of staff.
Servings 0

Ingredients

  • 100 g Polenta
  • 400 ml water
  • ¼ stock cube & a pinch of cayenne pepper
  • 1 tablespoon fresh rosemary
  • 1 tablespoon chopped sunblushed tomatoes
  • 250 g mixed mushrooms: flat chestnut, oyster etc
  • 1 tbs Olive Oil
  • 1 clove of garlic
  • 1 red chilli
  • 1 tsp ground black pepper & a pinch of salt
  • Handful of chopped flat leaf parsley

Instructions

  • Bring water & stock to boil. Add Polenta in a steady stream and stir vigorously.
  • Add cayenne & continue to cook/stir for 3-5 minutes on medium heat (watch out for bubbles!).
  • Take off the heat and add herbs/tomatoes and pour into a dish so the mixture sets approximately 3 cm thick. Leave to cool.
  • Cut into slices, brush with olive oil and grill until golden.
  • Sauté the mushrooms in olive oil, garlic and chilli until the juices run. Season with salt & pepper then toss with the flat leaf parsley and spoon on top of the grilled polenta.