Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 3 salt-reduced vegetable stock cubes
- 3/4 cup cornmeal
- 1 1/2 cups Woolworths milk
- 80grams parmesan, finely grated
- 200grams button mushrooms
- 1/4 cup Macro extra virgin olive oil
- 1/2 punnet sage, leaves picked
- 1 red onion, cut into rings
- 1 clove garlic
- 2tablespoons balsamic vinegar
Description
Combining rustic charm with exquisite taste, this easy-to-prepare baked polenta with balsamic mushrooms makes an impressive appetiser.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease a 1.5L (6-cup capacity) ovenproof baking dish. Dissolve stock in 3 cups boiling water. Place cornmeal in a large bowl. Add stock and milk and mix well. Pour into prepared dish. Add half of the parmesan and stir to combine. Bake, covered, stirring every 15 minutes, for 1 hour or until thick and creamy.
Step 2 of 4
Meanwhile, cut mushrooms in half horizontally. Heat 2 tbs oil in a large frying pan over medium-high heat. Add sage and cook for 1-2 minutes or until crispy. Using tongs, transfer to paper towel. Add onion to pan and cook, stirring occasionally, for 4-5 minutes or until browned. Transfer to paper towel to drain.
Step 3 of 4
Add remaining oil to same pan. Add mushroom and garlic. Cook, stirring occasionally, for 4-5 minutes or until almost tender. Add balsamic vinegar and cook for a further 1-2 minutes or until combined.
Step 4 of 4
Spoon mushroom and onion over top of polenta. Drizzle with pan juices. Top with sage and remaining parmesan. Serve.
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