Serves 4
- butter 20g
- onion 2 tbsp, chopped
- garlic cloves 3-4, chopped
- sundried tomatoes 4-5, chopped
- jalapeño 1, chopped
- fresh herbs (oregano, rosemary, thyme and basil) 1 tsp each, chopped
- water 300ml
- polenta 75g (try Valsugana available at gourmet stores)
- salt and pepper to taste
- parmesan 50g, grated
- olive oil 50ml + extra for greasing
THE MUSHROOM RAGOUT
- shiitake mushrooms 25g, dried (try Epicure available at gourmet stores)
- oyster mushrooms 25g, dried (try Epicure available at gourmet stores)
- butter 50g
- onions 100g, chopped
- garlic cloves 4-5, chopped
- button mushrooms 250g, quartered
- fresh cream 200ml
- thyme and flat-leaf parsley 1 tbsp each, chopped
- salt and pepper to taste
Soak the shiitake and oyster mushrooms in 100ml water each, separately, for 30 minutes. To make the polenta, heat the butter in a pan, add onion and garlic, and sauté till translucent. Add the sundried tomatoes, jalapeños and herbs and sauté further. If using dried herbs, use half the quantity. Add the water and bring to a boil. Add the polenta and stir it quickly without forming lumps. Season well.
Cook on a slow fire for 4-5 minutes until the polenta mixture starts leaving the edges of the pan. Add the grated parmesan and mix well. Grease a flat tray or a plate with olive oil. Spread the hot polenta mixture on the tray or plate and level the top with a spoon. Let it cool until it reaches room temperature. Cut into squares and grill on a griddle pan.
In the meantime, make the mushroom ragout. Remove the mushrooms from the water and slice thickly. Reserve the soaking liquid. Do not discard it since it has a lot of flavour. Heat the butter in a pan, add the chopped onions and garlic. Sauté till translucent, add all the different types of mushrooms and sauté for
3-4 minutes.
Add 200ml of the soaking liquid and bring to a boil. Add the fresh cream and chopped thyme and let it boil. Simmer and reduce the mixture until thick and of coating consistency. Finish with chopped parsley and season well. Serve hot with the grilled polenta.