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Ingredients
Method
- 2 tbsp olive oil
- 250g sliced mixed mushrooms
- 1 garlic clove, sliced
- 3 sprigs of thyme, leaves picked
- Chopped parsley
- For the Polenta
- 120g quick-cook polenta
- 600ml water
- 2 tsp butter
- 30g parmesan, grated
- Fry the mushrooms and garlic in the oil for 5 mins to soften, then stir in the thyme leaves and some seasoning, and cook for 2 mins more. Meanwhile, boil the water in a saucepan and gradually pour in the polenta, whisking constantly for 5 mins, until all the water has been absorbed. Stir in the butter and cheese, and season well. Divide the polenta between 2 plates and top with a generous portion of mushrooms, parsley, and some more cheese for good measure.
15 mins
2 serving
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