Mushroom Polenta

by Bryony Harrison (follow)
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Mushroom, polenta

Polenta is one of the few healthy confort foods, and by adding mushrooms it feels like you're being cuddled in a blanket on a cold morning before work.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 2

100g fine cornmeal
400ml coconut milk
100ml beef stock
100g chestnut button mushrooms

Pour the coconut milk into a saucepan and bring to the boil.
Gently pull apart the mushrooms with your hands and add them to the milk.
Start to simmer, and very gradually, rapidly stir in a little cornmeal at a time until all the liquid is absorbed.
Stir in the beef stock and continue to stir until it has thickened and absorbed.
Serve one portion immediately in a bowl, and then spoon the rest into a mould and allow to cool and set for a firmer, sliceable portion.

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