✤2 tbsp olive oil, divided
✤4 cups (~350g) mixed mushrooms
✤2 cloves garlic, minced
✤1 tbsp fresh tarragon, chopped
✤1 tbsp fresh thyme
✤1 tbsp truffle oil
✤ salt & pepper, to taste
✤2¼ cups vegetable stock
✤1/2 cup (80g) polenta
✤3 oz parmesan cheese, grated
✤2 tbsp butter
✤1 tsp fresh rosemary, chopped
✤1 tbsp fresh parsley, chopped & divided
✤4 oz Taleggio or gruyere cheese, rind removed & cut into ¼-in slices
❖Heat 1 tbsp olive oil in a large frying pan over med-high heat. Add half of the mushrooms and fry 8-10 min, until just browned and moisture is gone. Remove from pan and repeat with remaining 1 tbsp oil & mushrooms. Off heat, return all mushrooms to pan and add the garlic, tarragon, thyme, truffle oil, salt & pepper. Keep warm.
❖In a med saucepan, bring the veg stock to a boil. Slowly stir in the polenta, then reduce heat to low and cook, stirring often with a wooden spoon. The polenta is ready when it leaves the sides of the pan but is still runny. You can use instant or traditional polenta so cooking time will vary depending.
❖Preheat the broiler. When polenta is ready, stir in the parmesan, butter, rosemary & half of the parsley. Season with salt & pepper to taste. Spread the polenta over a heat proof dish and top with the Taleggio cheese. Place under broiler until cheese bubbles.
❖Remove, top with the mushrooms & their juices, and return to broiler for a min to warm up. Serve hot, garnished with remaining parsley.
