Dietary guidance: v
polenta - this is the recipe I always adapt - (I reduce the liquid because otherwise the polenta doesn't thicken properly, start with less and then if you think you want more you can always add in at the end but you can't go back the other way)
1 cup (250ml) milk ( I reduce to 3/4 cup and use low fat soy)
11/2 cups (375) vegetable stock ( I reduce to 3/4 cup)
11/2 cups water ( I reduce to 3/4 cup)
1 cup (150g) polenta
1 cup (80g) coarsley grated parmesan cheese (or 2 large sweet potatoes /
equivalent in pumpkin - roasted and mashed)
mushroom rosemary sauce- this is delicious so it is worth trying original recipe
300g oyster mushrooms, halved
400g swiss brown mushrooms
300g button mushrooms, halved (can use 1kg of any mushrooms though, it always tastes good)
2 tablespoons fresh rosemary
1/4 cup (60ml) dry white wine
1/2 cup (120g) sour cream
2 teaspoons worcestershire sauce
2 teaspoons dijon mustard
1. Grease 19cm x 29cm rectangular slice pan; line base and sides with baking paper.
2. Combine milk, stock, and the water in large saucepan, bring to a boil.
Add polenta, stir over heat about 10 minutes or until polenta is soft. Stir in cheese/pumpkin mash.
3. Press mixture into prepared pan, cool. Cover, refrigerate until cold (or rubbery).
4. Turn polenta out, cut into triangles. Deep Fry or grill (I prefer grill, less messy, less fat).
5. Serve with mushroom rosemary sauce (or with the pumpkin polenta, just make up a tomato based sauce or something else creative).
Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring 2 minutes. Add remaining ingredients; cook, stirring,
until mushrooms are soft.