serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
Polenta
- 4 cups (1 L) low sodium vegetable or mushroom broth
- 2 garlic cloves, finely grated
- 1 cup (150 g) yellow cornmeal (polenta)
- 1½ tbsp (28 g) butter
- ½ cup (50g) grated pecorino cheese
- 1½ tbsp finely chopped parsley
- Kosher salt
- Freshly ground black pepper
Mushrooms and onions
- 4 cups (about 450 g) mixed mushrooms, roughly torn, sliced or halved
- Kosher salt
- 1½ tbsp (28 g) butter
- 1 red onion, cut into thin wedges
- 1 sprig rosemary
- Freshly ground black pepper
- 2 garlic cloves, thinly sliced
- ¼ cup (60 ml) balsamic vinegar
- 2 tsp flour
- 1½ cups (375 ml) low sodium vegetable or mushroom broth
- ½ lemon, zested and juiced
- 1½ tbsp finely chopped fine herbs, such as parsley, tarragon, basil or chives, plus more for serving
- Shaved pecorino, for serving
Instructions
- Bring the vegetable broth to a boil in a medium pot with a tight-fitting lid over high heat.
- Stir in the garlic then slowly whisk in the cornmeal. When slightly thickened, cover the pot with the lid, reduce the heat to low and allow it to simmer until thickened and creamy, 25 to 30 minutes, stirring every 5 minutes. Remove the polenta from the heat and whisk in the butter, pecorino and parsley. Season with salt and pepper.
- Meanwhile, place a large skillet over medium heat and add the mushrooms and season with salt. Dry sauté the mushrooms for 3 to 4 minutes or until they release some of their moisture, stirring frequently. Add the butter, onion and rosemary and season with salt and pepper. Cook until the mushrooms are well browned and the onions are soft and lightly golden, about 5 to 6 minutes. Add the garlic and balsamic vinegar and cook until the vinegar has almost bubbled away. Sprinkle in the flour and stir to coat. While stirring, slowly pour in the broth. Bring the mixture to a simmer and cook until slightly thickened and saucy.
- Finish the mushrooms and onions with lemon zest, lemon juice and herbs. Season to taste with salt and pepper. Serve the polenta in bowls topped with the balsamic mushrooms and onions. Top with grated pecorino and a scattering of herbs.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
