Polenta Slices with Brown Mushrooms and a Garlic, Anchovy, Caper and Parmesan Paste
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 10-12
- Category: Main Ingredient
Description
A delectable dish, perfect for part of a fabulous dinner party!
Ingredients
1.5 litres water
1 Tbsp (15 ml) salt
300 g coarse-grain polenta
50 g butter
75 g Parmesan, finely grated
freshly milled black pepper
olive oil, for frying
400 g brown mushrooms, cleaned and thinly sliced
Parmesan shavings, for serving
Garlic, anchovy, caper and Parmesan paste
2 large cloves garlic
2 anchovy fillets
1 Tbsp (15 ml) capers
2 Tbsp (30 ml) good-quality olive oil
1/3 C (80 ml) finely grated Parmesan
Instructions
Bring the water to a boil in a heavy-based pot and add the salt. As soon as the water boils, add the polenta in a gentle stream, whisking vigorously as you pour it in. Reduce the heat so that the mixture is simmering, and stir continuously for the first 30 seconds to prevent any lumps from forming. The more you stir throughout, the better the texture will be. Cook for 40 minutes, stirring every few minutes. When done, add the butter and Parmesan and season with freshly milled black pepper to taste. Spoon the polenta into a non-stick loaf tin and keep to one side to cool and set.
Place all the ingredients for the paste in a dish and blend to a smooth paste using a hand-held blender. Keep to one side until you are ready to use it.
Heat the olive oil in a pan and fry the mushrooms until brown. Place on a paper towel for the oil to drain.
Preheat the oven on the highest grill setting and place the oven rack directly underneath the grill (as close as possible).
Turn the polenta loaf upside down and cut into slices about 1.5 cm thick. Place the slices onto an oven tray, spread with the paste and place under the grill until they begin to brown.
Top each slice with mushrooms and Parmesan shavings, and serve hot.
Tip
You can prepare the polenta 24 hours in advance.
