Ottolenghi's Mushroom & Herb Polenta | PLENTY Vegetarian Recipe

Ingredients

• 4 tbsp olive oil
• 350g mixed mushrooms, very large ones, halved
• 2 garlic cloves, crushed
• 1 tbsp chopped tarragon
• 1 tbsp chopped thyme
• 1 tbsp truffle oil
• 500ml vegetable stock
• 80g polenta (instant or traditional)
• 80g Parmesan, grated
• 30g butter
• 1 tsp finely chopped rosemary
• 1 tbsp chopped chervil
• 100g Taleggio (rind removed), cut into 1cm slices
• salt and black pepper