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Ingredients
2 tbsp olive oil
a knob of butter
1 garlic clove, crushed
250g mixture of chestnut or button mushrooms, sliced
150g cherry tomatoes on the vine, quartered (leave a few on the vine to decorate when serving if you wish)
a handful of thyme leaves, plus extra to serve
50ml vegetable stock
2 tbsp grated parmesan
25g blanched hazelnuts, toasted & roughly chopped (optional)
For the polenta
250ml milk
250ml vegetable stock
100g instant polenta
25g butter
25g finely grated parmesan
Method
Heat the oil & butter in a large pan over a medium heat. Add the garlic, mushrooms, tomato & thyme leaves, stirring occasionally until the mixture goes golden and sticky. Add stock to deglaze the pan & bring to the boil, cook for 2 mins, or until liquid has reduced by half. Season to taste & cover to keep warm.
Bring the milk & stock to the boil in a saucepan. Gradually add polenta, stirring constantly. Reduce heat, & continue cooking stirring frequently for 10 minutes or until polenta thickens. Stir in butter & parmesan, then season to taste.
Spoon the polenta onto plates. Add the mushroom and tomato mix on top & drizzle with some of the pan juices. Top with more grated parmesan, sprinkle over some extra thyme & toasted hazelnuts, if using.
(Substitute with creamy, buttery mash if you prefer)
