Grilled Rosemary Polenta topped with Chilli Mushrooms
Serves 4 – 6
This is a quick n’ easy dish from a member of staff.
¼ stock cube & a pinch of cayenne pepper
1 tablespoon fresh rosemary
1 tablespoon chopped sunblushed tomatoes
250g mixed mushrooms: flat, chestnut, oyster etc
1 tbs Olive Oil
1 clove of garlic
1 red chilli
1 tsp ground black pepper & a pinch of salt
Handful of chopped flat leaf parsley
Bring water & stock to boil. Add Polenta in a steady stream and stir vigorously.
Add cayenne & continue to cook/stir for 3-5 minutes on medium heat (watch out for bubbles!).
Take off the heat and add herbs/tomatoes and pour into a dish so the mixture sets approximately 3 cm thick. Leave to cool.
Cut into slices, brush with olive oil and grill until golden.
Sauté the mushrooms in olive oil, garlic and chilli until the juices run. Season with salt & pepper then toss with the flat leaf parsley and spoon on top of the grilled polenta.