*
* Unicorn - Manchester's co-operative grocery   *
   
*
*
page finder
 
 
* * *

Grilled Rosemary Polenta topped with Chilli Mushrooms

Share

Serves 4 – 6

This is a quick n’ easy dish from a member of staff.


Ingredients

100g Polenta
400ml water
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

Procedure

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.


 

Recipes List

Beans & Pulses
Flakes, Grains & Flours
Mains
Nuts & Seeds
Salads
Sauces
Soup
Sweet Things

 

 

Search Recipe Pages

 

 
Unicorn Food Info Sheets

 

* * *
*
*
* * * * * * * * * * * * * * *
about us | produce | ethics | recipes | jobs | get in touch |  site map | home