Mushroom and herb polenta

dinner · ⏱ 20 min · 2 portions · 47.0 g carbs / portion · vegetarian · allergens: gluten, milk

v3 · rb0e705f985 20260727Z1751 4 tbsp olive oil 350 g mushroom 500 ml vegetable stock 80 g polenta 1 tsp chervil 100 g taleggio salt to taste black pepper to taste 🍳 fry half the mushrooms in half the olive oil until just cooked with golden-brown patches 🍳 fry the remaining mushrooms in the remaining olive oil until just cooked with golden-brown patches 🍳 keep warm the mushrooms in the pan and add garlic, tarragon, thyme, truffle oil, and season with salt and black pepper 🍳 bring the vegetable stock to the boil 🍳 slowly stir in the polenta and cook until it leaves the sides of the pan but is still runny 🌀 stir in the Parmesan, butter, rosemary, and half the chervil, then season with salt and black pepper 🍽 spread the soft polenta over a heatproof dish 🍽 top with the Taleggio slices 🍳 place under the grill until the cheese bubbles 🍽 top the grilled polenta with the mushrooms and their juices 🍳 return under the grill for a minute to warm up 🍽 serve hot and garnish with the remaining chervil Mushroom Polenta 🍲 2 pieces garlic 1 tbsp tarragon 1 tbsp thyme 1 tbsp truffle oil 80 g parmesan 30 g butter 1 tsp rosemary 2 tbsp 2 tbsp 175 g 175 g garlic, tarragon, thyme, truffle oil parmesan, butter, rosemary half · ½ tsp chervil salt black pepper taleggio remaining · ½ tsp chervil
http://flowcooking.food/en-us/recipe/753/mushroom-and-herb-polenta/