Baked Polenta with Creamy Mushrooms & Parmesan Cheese
Method For the polenta, bring the water to the boil, pour in the polenta in a slow, steady stream, stirring all the time, then lower the heat and leave it to
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Cooking tools:
- Saucepan
- Wooden spoon
- Square tin
- Plastic wrap
- Measuring cup
- Kitchen scale
- Grater
- Oven
- Cutting board
- Chef's knife
- Skillet
- Dish
- Pastry brush
- Spatula
- Baking dish
- Mixing bowl
- Measuring spoon
- Fork
- Plate
- Paper towel
Ingredients
- 225 g (8 oz) mixed mushrooms, such as chestnut and button
- 1 tablespoon olive oil
- 1 small garlic clove, crushed
- leaves from 1 large sprig of thyme
- 4 tablespoons double cream
- 7 g (1⁄4 oz) fresh white breadcrumbs
- 15 g (1⁄2 oz) finely grated Parmesan cheese
- salt
- freshly ground black pepper
- 450 ml (15 fl oz) water
- 75 g (3 oz) quick-cook polenta
- 25 g (1 oz) Parmesan cheese, finely grated
- 15 g (1⁄2 oz) butter
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