Serves 4 - 6
Ingredients
250ml polenta 1000ml vegetable stock 30ml butter
50g parmesan cheese, grated olive oil for frying
2 cloves of garlic, mashed
4 sprigs of thyme, plus more leaves for serving
240g mushrooms, such as shitake, porcini and portabellini 100g chorizo, removed from the casing and coarsely chopped
Method
Preheat the oven to 180 degrees C
Use a cast iron pot and mix the polenta with the vegetable stock Bake uncovered for 45 minutes until cooked and thickened
About 10 minutes before the polenta is done, start cooking the mushrooms Slice the mushrooms into halves or quarters depending on size
Gently fry the garlic in some oil and add the thyme leaves Add the mushrooms and fry until soft and cooked
In a small pan fry the chorizo until crispy
Remove the polenta from oven and give it a good stir Stir in the butter and parmesan and mix until combined Season and add sea salt if required
Spoon the polenta in bowls, top with the mushrooms and sprinkle with the chorizo Garnish with a few thyme leaves and serve while ho
