So here’s the story, and I wonder how many of you can relate? I love breakfast, and I always make sure the cupboard is stocked with one of my favourite healthy home made granolas (like this chocolate granola) so I never have think about what I am going to eat. Easy. Dinner is also not too much of a bother as I have a bunch of great recipes that I make regularly and I tend to have all of the ingredients on hand. But then there’s lunch… this is where my inspiration (and motivation) seems to wane and I never quite know what I feel like making. So I am always excited when I come across new and interesting ideas, like today’s recipe for mushrooms on griddled polenta with pecorino cheese.
The original recipe is by Gordon Ramsay who calls it “the Italian answer to our mushrooms on toast” and I have adapted it just a smidge here. These rich and filling little squares of deliciousness will keep you satisfied all afternoon! Also, anything topped with mushrooms is a winner in my book and the addition of fresh oregano and sharp pecorino add fantastic flavour and turn this essentially simple dish into something rather special.
- I used a rich combination of brown and portabellini mushrooms in the dish but you can switch these for other types of mushrooms if you prefer.
- Replace the plain flour with gluten free flour for a gluten free version.
MUSHROOMS ON GRIDDLED POLENTA WITH PECORINO
For the polenta squares:
- 3 cups water
- 1 cup polenta
- salt and pepper
- a drizzle of olive oil
For the mushrooms:
- olive oil for frying
- 250g brown mushrooms, sliced
- 250g portabellini mushrooms, roughly chopped
- 4 garlic cloves, peeled and chopped
- 25g butter
- 3 oregano sprigs, leaves removed
- 2 tbsp plain flour
- pecorino shavings to serve
1.) Start by making your polenta. Place the water in a medium saucepan with a pinch of salt. Bring the water to the boil, then pour the polenta into the saucepan in a steady stream while whisking continuously.
2.) Keep stirring the polenta until thickened. (Check the packet instructions for a guideline, mine usually takes 15-20 minutes.) Season the polenta with salt and pepper and stir in a drizzle of olive oil.
3.) Tip the polenta onto a lightly oiled baking tray. Flatten the polenta into a square roughy 20cm in size. Leave to set for 30 minutes.
4.) Place a large saucepan on the heat. Once hot add the olive oil and the mushrooms. Fry the mushrooms until they start to colour, then add the garlic, butter and half of the oregano leaves. Continue to fry until all of the liquid has been cooked off. Set the mushrooms aside, keeping them warm.
5.) Heat up a griddle pan and brush with olive oil. Cut the polenta into four 10cm squares and dust with flour. Fry the squares for a few minutes per side until starting to colour.
6.) Top the polenta squares with the cooked mushrooms. Add sprinklings of shaved pecorino cheese and the remaining oregano leaves. Serve immediately.