Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1.20L vegetable stock
- 240grams polenta, instant
- 60grams parmesan
- 1tablespoons butter
- 2tablespoons olive oil, divided
- 500grams mixed mushrooms, sliced
- 3 cloves garlic, peeled and minced
- 1teaspoons thyme, dried
- 3tablespoons parsley, fresh, chopped
Nutrition per serving
1940kJ / 462Cal
1940 Kilojoules or 462 Calories
22% of daily energy intake*
Protein
11.6grams
Fat
20.1grams
Carbs
57.8grams
Sugars
7.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Quick cook polenta makes this dish as speedy to make as it is delicious.
Method
Step 1 of 3
Heat the oil in a non-stick pan on medium heat and cook the mushrooms for 10 minutes. Stir in the garlic and thyme and cook for 2 minutes.
Step 2 of 3
Bring the stock to the boil in a large pan and slowly whisk in the polenta in a steady stream. Cook for 4-5 minutes, stirring constantly, until it begins to thicken. Stir in the parmesan and butter.
Step 3 of 3
Serve the polenta in bowls with mushrooms and fresh parsley on top.
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