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
Polenta with mushrooms in a creamy garlic sauce
  • Ready in: 40 mins
  • Serves: 6
  • Price: 85p per serving
Nutritional Info
Each 217g serving contains
  • Fat med
    13.7g
    20%
  • Saturates high
    8.7g
    44%
  • Sugars low
    0.7g
    <1%
  • Salt low
    0.22g
    4%
  • Energy 636KJ 152KCAL
    8%
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.