Polenta is cooked with veg stock and Gruyere, then chilled, cut into fingers and fried. The mushroom topping is made with porcini, chestnut mushrooms and sherry, for a delicious and substantial veggie main course or starter.
- 175g polenta
- 750ml veg stock
- 100g Gruyere cheese, grated
- 225g chestnut mushrooms
- 15g, porcini mushrooms, soaked, 2 tbsp. liquid reserved
- 3 tbsp. oil
- 3 tbsp. dry sherry
- 2 tbsp. freshly chopped parsley
- 1 tsp. freshly chopped rosemary
- 30g toasted walnuts
- Salt and pepper
Bring the stock to the boil in a saucepan. Stir in the polenta in a steady stream, then using a wooden spoon, stir and cook for 5 minutes or until the polenta thickens and pulls away from the pan. Stir in the cheese. Season. Pour into a lined baking tin, spread to 1cm thick and chill for 1 hour.
Meanwhile, quarter the chestnut mushrooms and roughly chop the soaked porcinis. Heat a little of the oil in a frying pan. Chop the polenta into fingers, then fry for 3-4 minutes on either side or until crisp and golden brown.
Heat the rest of the oil in a large frying pan, then add the mushrooms and fry for 3-5 minutes or until softened and just cooked. Add the sherry and mushroom soaking liquid and cook for 2-3 minutes or until the liquid nearly cooks off. Stir in rosemary and parsley, season to taste, then pile on top of the polenta fingers to serve. Sprinkle walnuts over the top.