Baked Polenta with Cheese and Mushrooms
Baked Polenta with Cheese and Mushrooms



  • 500ml milk
  • 180g quick-cook polenta
  • 200g sweetcorn
  • 100g butter
  • 500g mixed wild mushrooms
  • 400g tin of chickpeas, drained
  • 3 thyme sprigs
  • Glug of olive oil
  • 6 crushed garlic cloves
  • 50g smoked cheese, grated
  • 50g parmesan, grated
  • Preheat the oven to 180C. Pour the milk and 500ml of water in a casserole and bring to a simmer, then whisk in the polenta, stir in the corn and 30g of butter with some seasoning. Pop on the lid and bake for 20 mins.
  • Toss the mushrooms, chickpeas and thyme in some olive oil and spread on a baking tray. Roast for 15 mins then add the remaining butter and garlic, stirring well, before returning to the oven for 15 mins.
  • Once the polenta has cooked for 20 mins, remove from the oven and whisk until smooth. Stir in the cheeses, return to the oven uncovered, and cook for another 15 mins. Pile on the chickpeas and mushrooms, drizzle with the garlicky pan juices and serve with a big blob of pesto rosso.
35 mins
4 serving

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