Cup mushrooms have an intense, robust flavour which make them the ideal accompaniment to the spicy polenta.
- Line a 7cm deep, 9cm x 19cm (base) loaf pan with baking paper. Bring stock to the boil in a saucepan. Add polenta in a thin, steady stream, stirring constantly. Cook, stirring constantly, over low heat for 5 minutes or until very thick. Remove from heat. Stir in chilli and cheese. Season with salt and pepper. Spoon into pan. Refrigerate for 1 hour or until firm.
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut polenta into 8 slices. Arrange on tray. Lightly spray top and sides with oil. Bake, turning once, for 20 minutes or until light golden.
- Meanwhile, heat oil in a large frying pan over medium heat. Add mushrooms and cook, stirring, for 4 minutes or until soft. Add garlic and thyme and cook for 1 minute. Season with salt and pepper. Divide garlic mushrooms between plates. Serve with chilli polenta.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set