White Polenta with Mushroom Sauce

delicious.com.au

Christopher

¾ cup (180ml) milk

1 cup (150g) white polenta

15g dried porcini mushrooms, chopped

½ cup (125ml) extra virgin olive oil

200g small portobello mushrooms, trimmed, thickly sliced

400g Swiss brown mushrooms

4 thyme sprigs, leaves picked

2 garlic cloves, crushed

75g unsalted butter

180g taleggio cheese, rind removed, diced

subheading: TARRAGON GREMOLATA:

2 tbs coarsely chopped tarragon leaves

2 tbs coarsely chopped flat-leaf parsley leaves

Finely grated zest of 1 lemon

2 tbs chopped roasted hazelnuts

Directions at delicious.com.au

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