Polenta Toasties With Mushroom Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/4 liters water
• 250 g coarse polenta
• salt
• 1 tablespoon butter
• 200 g mushrooms, sliced
• 2 garlic cloves, crushed
• 1/2 cup cream
• fresh ground black pepper
• 2 tablespoons chopped italian parsley

Recipe

• 1 make the polenta by bringing the water to the boil in a wide saucepan.
• 2 add 1 teaspoon salt and sprinkle on the polenta a handful at a time, stirring continuously using a wooden spoon.
• 3 once the polenta has been added, turn down the heat and cook for about 20 minutes.
• 4 tip out and put onto a wet tray and spread to about 1 to 1.5cm thick.
• 5 allow to cool.
• 6 cut into squares and cook on a oiled heavy based saucepan or bbq until browned.
• 7 dish onto serving plates and serve with mushroom gravy.
• 8 to make mushroom sauce, melt butter in a frypan over medium heat.
• 9 add mushrooms and toss well and cook until lightly browned and tender.
• 10 add garlic and cook 2 minutes; tip in the cream and add 1/4 teaspoon salt and black pepper. cook till creamy then add parsley and serve.