Chilli and garlic mushrooms with polenta
Polenta a traditional Italian cornmeal porridge, serves as a smooth and creamy base for the dish. The mild taste of polenta beautifully complements the boldness of the chilli and garlic mushrooms, creating a harmonious balance of flavours.
Together, the spicy and garlicky mushrooms on top of the soft polenta create a dish that's not only satisfying but also provides a delightful textural contrast.
This dish is not only a treat to the palate but also offers nutritional benefits. Mushrooms are low in calories and a good source of protein, fibre, and antioxidants, while polenta provides carbohydrates and can be a good gluten-free option. Together, they make for a balanced and satisfying meal.
Nutrients
Per serving
Steps
To make the polenta, place milk and stock in a large saucepan and bring to the boil
Whisk in the polenta and reduce the heat to a simmer and cook for a few minutes until thick, whisking to ensure the polenta is not sticking
Remove from the heat and add the butter and cheese and season accordingly and keep warm
Heat the oil in a large frying pan or wok with a lid and add the garlic, lemon zest, chilli flakes and parsley and cook for 1 minute only
Add the mushrooms and mix thoroughly and turn down the heat to a low simmer and put lid on
After 10 minutes or so add the lemon juice and season accordingly and replace the lid for another 10 minutes
Serve the polenta and place the mushrooms on top and scatter with chopped parsely
Ingredients
| Mushrooms | |
| 750g | mixed mushrooms cut into equal size chunks |
| 4 | Tbs parsley chopped |
| 2 | Garlic cloves crushed |
| 1 | Lemon zest and juice |
| 1/2 | Tsp chilli flakes |
| 3 | Tbs olive oil |
| Polenta | |
| 85g | 1/2 cup instant polenta |
| 375ml | 1 1/2 cups chicken stock |
| 375ml | 1 1/2 cups skim milk |
| 4 | Tbs parmesan cheese grated |
| 1 | Tbs butter |
