Serves 4
INGREDIENTS
- 50g butter
- 1 leek, trimmed, halved, thinly sliced
- 600g mixed mushrooms, trimmed, sliced
- ¾ cup dry red wine
- 1 Tbsp finely chopped fresh rosemary
- ¼ cup chopped fresh flat-leaf parsley leaves
- 1 tsp caster sugar
- Extra grated parmesan or vegetarian hard cheese, to serve
Polenta
- 2 cups milk
- 2 cups vegetable liquid stock
- 1 cup fine polenta
- 1/3 cup finely grated parmesan or vegetarian hard cheese
METHOD
- Melt half the butter in a large frying pan over medium heat. Add leek. Cook, stirring, for 2 minutes or until starting to soften. Increase heat to high. Add mushroom. Cook, stirring, for 5 minutes or until browned. Add wine and rosemary. Bring to the boil. Boil for 2 minutes or until liquid has almost evaporated. Stir in parsley and sugar. Season with salt and pepper. Remove from heat. Cover to keep warm.
- To make the polenta, combine milk and stock in a large saucepan over high heat. Cover. Bring to the boil. Stir in polenta. Reduce heat to medium-low. Cook, stirring constantly, for 3 minutes or until polenta is thick. Stir in vegetarian hard cheese or parmesan. Season with salt and pepper.
- Serve mushroom mixture over polenta. Top with extra grated vegetarian hard cheese or parmesan to serve.
Approx. per serve: 2044kJ | fat total 21.6g | saturated fat 13.1g | fibre 6.6g | protein 19.9g | carbs 43.3g
