Ingredients:
1 1/4 liters water
250 g coarse polenta
salt
1 tablespoon butter
200 g mushrooms, sliced
2 garlic cloves, crushed
1/2 cup cream
fresh ground black pepper
2 tablespoons chopped Italian parsley
Directions:
Make the polenta by bringing the water to the boil in a wide saucepan.
Add 1 teaspoon salt and sprinkle on the polenta a handful at a time, stirring continuously using a wooden spoon.
Once the polenta has been added, turn down the heat and cook for about 20 minutes.
Tip out and put onto a wet tray and spread to about 1 to 1.5cm thick.
Allow to cool.
Cut into squares and cook on a oiled heavy based saucepan or BBQ until browned.
Dish onto serving plates and serve with mushroom gravy.
To make mushroom sauce, melt butter in a frypan over medium heat.
Add mushrooms and toss well and cook until lightly browned and tender.
Add garlic and cook 2 minutes; tip in the cream and add 1/4 teaspoon salt and black pepper. Cook till creamy then add parsley and serve.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.