Polenta with mushrooms in a creamy garlic sauce

Polenta with mushrooms in a creamy garlic sauce

The rich, creamy mushroom sauce is the perfect partner for the subtly flavoured polenta slices

By , 21 September 2015

(1 vote)

Polenta with mushrooms in a creamy garlic sauce
  • 40 Mins

  • Serves: 6

  • Price: 85p per serving

Nutritional Info
Each 217g serving contains
  • Energy

    636KJ

    152KCAL

    8%
  • Fat

    13.7g

    med

    20%
  • Saturates

    8.7g

    high

    44%
  • Sugars

    0.7g

    low

    1%
  • Salt

    0.22g

    low

    4%
of your reference intake.
Typical energy values per 100g: 293kJ/70kcal.
Ingredients
  • 25g Merchant Gourmet Porcini Dried Mushrooms
  • 250g pack chestnut mushrooms, sliced
  • 2 cloves garlic, crushed
  • 2 tsp dried mixed herbs
  • 50g butter
  • 2 tbsp brandy (optional)
  • 6 tbsp crème fraîche
  • 750g Italfresco Ready Made Polenta, sliced
  • 2 tbsp chopped parsley, to garnish
Method
  • Boil 400ml water, add the dried porcini mushrooms and leave for 25 minutes to soak. Meanwhile, cook the chestnut mushrooms, garlic and mixed herbs in 25g butter for 10 minutes, stirring.

  • Drain the soaked porcini mushrooms, keeping 100ml of the water. Add both to the pan with the brandy, if using. Simmer for 2 minutes. Add the crème fraîche. Cook for another minute.

  • Fry the polenta in the rest of the butter for 2-3 minutes on each side. Serve with the mushrooms, plus parsley.