Polenta con Funghi e Fontina (Soft Polenta with Wild Mushrooms and Melted Fontina)
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Ingredients
- 200 g fine polenta (cornmeal)
- 400 g mixed wild mushrooms
- 150 g fontina
- 2 garlic cloves
- 4 fresh thyme
- 1000 ml vegetable stock
- 40 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 461 kcal
- Protein
- 16.9 g
- Carbohydrate
- 41.8 g
- of which sugars
- 2.7 g
- Fat
- 23.8 g
- of which saturates
- 12.7 g
- Fibre
- 4.3 g
- Salt
- 2.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the vegetable stock to the boil in a large pan, then whisk in the polenta in a steady stream.
- 2
Reduce the heat to low and cook for 20 minutes, stirring often, until thick and creamy, then stir in half the butter and the fontina until melted.
- 3
Meanwhile, heat the olive oil and remaining butter in a frying pan and fry the mushrooms for 6-8 minutes until golden.
- 4
Add the garlic and thyme leaves and cook for 1 minute more, then season with black pepper.
- 5
Spoon the polenta into bowls and top with the mushrooms to serve.
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