Woman's Day
Ingredients
Method
1.Lightly grease an 18 x 28cm slice pan. Line with baking paper.
2.In a large saucepan, bring water to boil. Gradually add polenta, stirring constantly. Reduce heat, and cook, stirring for 5-10 minutes, until the polenta thickens.
3.Stir in parmesan, basil and spread. Spoon into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight.
4.Transfer polenta to a board. Cut into six squares and then cut each square diagonally in two.
5.Spray a char-grill or barbecue with oil. Preheat on high. Cook polenta for 3-4 minutes each side, until polenta is crisp.
6.SAUTEED MUSHROOMS: Meanwhile, heat spread in a large frying pan on medium. Saute eschalot and garlic for 1-2 minutes, until tender. Saute mushrooms for 4-5 minutes, until just tender. Stir through tomatoes and basil. Season mushroom mixture with pepper.
7.Serve polenta topped with mushroom mixture.
We used a mixture of button, shiitake, oyster and enoki, but you can use any varieties of mushroom you prefer.
Note
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