This elegant vegetarian dish is sure to convert the most committed carnivore.
- To make polenta, preheat oven to 220C. Line 2 oven trays with baking paper. Bring 1L (4 cups) water and 1 1/2 teaspoons salt to the boil in a heavy-based saucepan over medium heat. Add polenta in a thin, steady stream, whisking continuously for 3 minutes or until very thick. Add 50g each butter and parmesan, and whisk until melted. Season with pepper. Stir in chickpeas.
- Working quickly, place 4 heaped half-cups of polenta onto each tray and spread to 10cm x 15cm ovals. Scatter with remaining 50g parmesan, 25g butter and rosemary, then drizzle with 1 1/2 tablespoons oil. Bake for 25 minutes or until the edges of the polenta are golden.
- Meanwhile, heat remaining 1 1/2 tablespoons oil and 25g butter in a large frying pan over high heat. Add mushrooms and 1 teaspoon salt, scatter with fennel and eschalots, and cook, without stirring, for 3 minutes. Turn over vegetables and cook, stirring, for a further 5 minutes or until tender and lightly browned.
- Carefully transfer polenta to plates. Top with mushroom mixture, dot with gorgonzola and scatter with thyme.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set