mushroom and apple polenta with creamy parmesan sauce
SERVES 6
1.2 litres (5 cups) vegetable
stock
30g (2 tablespoons) butter 150g (1 cup) polenta
SAUTÉED MUSHROOM AND APPLE 2 tablespoons olive oil 4 portobello mushrooms, wiped clean and thickly sliced
2 yellow apples, peeled, cored
and cut into wedges
1 tablespoon chopped
rosemary
½ teaspoon fine sea salt
PARMESAN SAUCE
120ml (½ cup) dry white wine 240ml (1 cup) vegetable stock 60g (¼ cup) heavy (thick/
double) cream
50g (½ cup) grated parmesan
1 Combine the vegetable stock and butter in a large saucepan over a medium heat. Cover and bring to the boil, then slowly whisk in the polenta. Take your time to avoid clumps. Bring back to the boil, then reduce the heat and simmer, stirring frequently, for 45 minutes or until the polenta is soft and creamy (see Tip).
2 Shortly before you are ready to serve, prepare the sautéed mushroom and apple. Heat the olive oil in a frying pan or skillet over a medium heat, add the mushrooms and sauté for about 3 minutes until it begins to soften. Add the apples, rosemary and salt, and continue to cook until the apple starts to brown and is soft but not mushy. Scoop the mixture into a bowl and set aside (you will be using the pan to make the parmesan sauce).
3 To make the parmesan sauce, pour the white wine and stock into the pan or skillet and bring to a simmer over a medium heat. Simmer until it has reduced by half, scraping the bottom of the pan with a wooden spoon to deglaze. Remove from the heat and stir in the cream and parmesan until melted and smooth.
4 To assemble, spoon the polenta onto a serving platter or large wooden board, layer the sautéed mushroom and apple on top and finish with the cream sauce. Serve warm.
TIP
If you have a pressure cooker, you can reduce the cooking time for the polenta. Set the cooker to the sauté setting. Place the stock and butter in the cooker, cover with a lid (not the pressure-cooker lid) and bring to the boil. Then slowly whisk in the polenta. Cover with the pressure-cooker lid and lock, setting to high pressure for 12 minutes. Afterwards, manually release the pressure and stir the polenta with a wooden spoon until smooth. It will continue to thicken as it cools, so set aside for 5 minutes before serving. When it’s done, the polenta should be soft and creamy but not runny.