CHEESY POLENTA WITH ROAST MUSHROOMS

“A mound of soft, creamy polenta crowned with garlicky mushrooms becomes supper when you add parcels of baked fish.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 40 minutes

FOR BRUNCH water 3 cups milk 1 cup salt ½ t polenta 125 g butter 20 g

Parmesan grated 50 g portabellini mushrooms 500 g, cleaned butter 60 g, melted olive oil 2T garlic 2 cloves, crushed sea salt and freshly ground black pepper, to taste

Parmesan 20 g, grated, for sprinkling watercress 40 g, to garnish

1 Preheat the oven to 200°C. Bring the water, milk and salt to the boil. Gradually whisk in the polenta. Reduce the heat and stir until thick and smooth. Stir in the butter and cheese. If it seems too thick, add a little more milk or boiling water. Check the seasoning. 2 Leave the mushrooms whole, tear in half or do a bit of both. Mix the mushrooms with the butter, oil and garlic. Spread out in a shallow baking tin, bake for 25 minutes and season to taste. 3 Spoon the polenta into bowls and sprinkle with Parmesan. Spoon over the mushrooms and garnish with watercress.

MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Ken Forrester SGM

FOR DINNER add garlic-butter fish parcels + 20 minutes’ preparation time + 10 minutes’ cooking time

fresh hake or kingklip 4 x 125–150 g portions lemon 4 slices

For the herbed garlic butter, cream: butter 60 g, softened garlic 2 cloves, crushed

Italian parsley 10 g, finely chopped sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 200°C. Place each portion of fish on a large square of baking paper. Spread ¼ of the butter mixture over each portion. Add a slice of lemon. 2 Fold the paper over itself lengthways, then tuck the two ends under the fish to form a parcel. 3 Place on a tray lined with baking paper and check that each parcel is closed. Bake for 10 minutes or until just cooked. WHEAT- AND GLUTEN-FREE

WINE: Woolworths Diemersdal

Passion Fruit Sauvignon Blanc