Mushrooms With Polenta And Basil Mix

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large field mushrooms
• 1 (45 g) can anchovy fillets, drained
• 2 tablespoons milk
• 1 garlic clove, chopped
• 1/2 bunch basil leaves, chopped
• 1 tablespoon pine nuts
• 2 tablespoons extra virgin olive oil
• 1/4 cup parmesan cheese, shaved
• 600 ml chicken stock
• 1/2 cup polenta or 1/2 cup cornmeal
• 1/4 cup cream
• 1/2 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 180oc/350of/mark 4.
• 2 soak the anchovies in the milk for 10 minutes.
• 3 line baking paper on oven tray. remove the stalks from the mushrooms (discard stalks). place the mushroom caps on the tray. (set aside for later).
• 4 after 10 minutes, drain milk away from anchovies. in a food processor add the anchovies, garlic, basil and pine nuts and process until well combined. add the oil and then process for 20-30 seconds.
• 5 to make polenta: pour stock into a medium size pan and bring to boil. add the polenta slowly and stir constantly with a wooden spoon until the polenta has thickened. remove from heat, allow to slightly cool, add cream and grated parmesan, and stir to combine.
• 6 put one teaspoon of anchovy mixture in each mushroom, top with a spoonful of polenta mixture then sprinkle with some shaved parmesan.
• 7 bake for 15-18 minutes.
• 8 to serve, spoon over more anchovy mixture (if there is some left over) and top with more parmesan.