Easy, Authentic and Delicious!

Recipe developed by Dietitian, Amanda Maiorano (@madeby.mandy).

Ingredients

2 tbsp olive oil

250g Swiss Brown mushrooms

2 tbsp pine nuts

3 sprigs fresh thyme

3 leaves fresh sage

1 garlic clove, crushed

500ml water

90g fine polenta

Salt and pepper, to season

Method:

1. Heat oil in a fry pan over medium-high heat. Add mushrooms and cook until golden brown, approximately 5 minutes. Season with salt and pepper and continue tossing mushrooms until brown all over. Reduce heat to medium and add pine nuts, thyme sprigs, sage leaves and crushed garlic. Continue cooking for a further 2-3 minutes, or until tender.

2. For the polenta, bring 500ml water to boil. Pour in polenta, whisking continuously for 2-3 minutes to remove any lumps. Season with salt and let cook for a further 8 minutes, stirring occasionally, until thick and smooth.

3. To serve, divide polenta and mushrooms between two bowls and drizzle with olive oil.

Note:

Feel free to serve with nutritional yeast or parmesan cheese.

If the polenta becomes too thick whilst cooking, add more water and whisk.