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Ingredients

2 tablespoons olive oil
400g flat mushrooms, thickly sliced
200g Swiss brown mushrooms, quartered
2 tablespoons red wine vinegar
2 cups milk
1 cup instant polenta
1/3 cup grated parmesan cheese
1/2 cup chopped fresh flat-leaf parsley leaves

Method

Step 1 Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the mushrooms. Cook, stirring occasionally, for 5 minutes or until tender. Transfer to a bowl. Repeat with remaining oil and mushrooms. Return mushrooms to pan. Add vinegar. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until liquid has almost evaporated.
Step 2 Meanwhile, combine milk and 2 cups cold water in a saucepan. Bring to the boil over medium-high heat. Gradually pour in polenta, stirring constantly. Reduce heat to medium-low. Whisk polenta for 2 minutes or until thickened. Remove from heat. Using a wooden spoon, stir for 1 minute. Stir in parmesan. Divide polenta between bowls. Top with mushrooms and parsley. Season with pepper. Serve.

Mushrooms with creamy polenta

How to make Mushrooms with creamy polenta

Ingredients

Method