• vegetable or chicken stock
  • 250g polenta
  • 50g salted butter
  • 50g parmesan, plus extra to serve
  • 125g gorgonzola, crumbled
  • olive oil
  • 3 garlic cloves, crushed
  • 3 shallots, finely chopped
  • 4 big handfuls mixed or wild mushrooms,
  • 4 tbsp madeira
  • a handful flat-leaf parsley, chopped
  • to serve crème fraîche


  • STEP 1

    Bring 1 litre of stock to the boil in a big saucepan. Meanwhile, line a 30×20cm tray with baking paper. While stirring the water, tip in the polenta in a steady stream. Lower the heat so it doesn’t splutter too much, then cook, stirring, for 10 minutes.

  • STEP 2

    Stir in 25g butter, the parmesan and plenty of seasoning until melted. Fold in the gorgonzola, then scrape into the tray and spread evenly. Chill in the fridge for 2 hours, or up to a day.

  • STEP 3

    Cut the polenta into wedges and brush both sides with olive oil. Heat a non-stick frying pan. Add the garlic, shallots and remaining butter to the frying pan, and fry until softened. Tip in the mushrooms and increase the heat, frying until golden and any liquid that comes from the mushrooms has disappeared. Add 200ml stock, the madeira and most of the parsley, season and let it bubble for a few minutes.

  • STEP 4

    Meanwhile, fry the polenta wedges on both sides until golden and warmed through – put them in a low oven to keep warm while you finish the rest. Divide the wedges between plates, spoon over the mushrooms, a dollop of crème fraîche, if you like, and a scattering of parmesan and parsley.


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