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Cheesy Polenta with Mushrooms
Ingredients
  • 350g cherry tomatoes on the vine
  • ⅓ cup (80ml) extra virgin olive oil, plus extra to drizzle
  • 500g mixed mushrooms (we used king browns, Swiss browns and shiitake)
  • 1 sprig rosemary, leaves picked, finely chopped, plus extra to serve
  • 2 garlic cloves, finely chopped
  • ¼ bunch chives, thinly sliced
  • ¼ bunch flat-leaf parsley, leaves picked, roughly chopped
  • Lemon wedges (optional), to serve
  • subheading: CHEESY TALEGGIO POLENTA:
  • 3 cups (750ml) milk
  • 2 cups (500ml) vegetable stock
  • 200g instant polenta
  • 150g Taleggio (we used Mauri Taleggio DOP), cut into small pieces, plus extra, crumbled, to serve
  • 80g pecorino or parmesan, finely grated
Steps
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