Rosemary polenta with grilled mushrooms recipe

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  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 483 calories / serving
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The parmesan, chilli flakes and rosemary-infused milk add depth to this polenta. Top with grilled mushrooms and enjoy as a tasty light lunch.

Pick the leaves from 2 of the rosemary sprigs and chop them as finely as possible. Pour the milk into a small pan, add the 2 whole rosemary sprigs, and bring to the boil. Once boiled, remove the rosemary sprigs, and then reduce the milk to a simmer.

Gradually add the polenta to the milk, whisking all the time. Stir in the Parmesan and the chopped rosemary. Continue to whisk until the polenta has thickened to a creamy consistency. Stir in the chilli flakes and season to taste. Cover and keep warm/set aside.

Heat a little olive oil in a frying pan over a high heat and fry the mushrooms until well browned. 

Add a generous spoonful of mascarpone to the hot polenta and stir to combine well. Spoon the polenta on to 4 serving plates, top with the mushrooms and drizzle over a little extra-virgin olive oil.

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Recipe taken from the SORTED food recipe collection. 

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  • Ingredients

  • 4 sprigs rosemary
  • 1ltr (1 3/4pt) milk
  • 150g (5oz) polenta
  • 100g (3 1/2oz) Parmesan, grated
  • 1/2 tsp dried chilli flakes
  • olive oil
  • 4 portobello or flat field mushrooms, sliced
  • mascarpone
  • extra-virgin olive oil
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  • Energy 2027kj 483kcal 24%
  • Fat 24.8g 35%
  • Saturates 10.6g 53%
  • Sugars 13g 14%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 43.9g Protein 24.4g Fibre 4.8g

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