Mushroom & Herb Polenta
4 tbsp olive oil
350g mushrooms – halved
2 cloves garlic – crushed
2 tsp dried tarragon
2 tsp dried thyme
4 ½ cups hot water or vegetable stock
1 cup traditional polenta (or you can use instant polenta)
1 cup fresh parsley – roughly chopped
100g goats cheese, grated
Bring the stock to the boil in a saucepan and slowly stir in the polenta until it thickens then cover and put on a very low heat for 40-50 minutes or 5-10 minutes if using instant polenta. Once your polenta is ready, pour onto a large heatproof dish and set aside to cool.
Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms on a high heat until they begin to colour then toss in the dried herbs, salt, pepper and garlic for a minute or so and remove from the heat.
Take your cooled polenta, top with the cheese and place in the oven or grill until the cheese melts and bubbles, then remove and top with the mushrooms before returning to the oven/grill for a few moments to warm the mushrooms.