Creamy Porcini Polenta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup dry white wine
  • 1 cup rice milk (can use normal milk if not lactose intolerant)
  • 2.5 cups gluten free chicken stock (I use Massels 7’s as they are also fructose friendly)
  • 1 cup Providore Polenta with Porcini mushrooms (or use instant polenta and add your own dried porcini)
  • Sea salt and freshly ground black pepper
  • Freshly grated parmesan
Instructions
  1. Bring the water and wine to the boil in a large heavy-based saucepan over high heat. Use a wire balloon whisk to stir the water. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the water (whisking ensures the polenta is dispersed through the liquid as quickly as possible). Don’t add the polenta too quickly or it will turn lumpy.
  2. Reduce heat to low (cook the polenta over low heat otherwise it will cook too quickly and you will need to add extra water). Gradually add in the rice milk while simmering, while ensuring to stir constantly with a wooden spoon for 10 minutes or until the mixture thickens and the polenta is soft.
  3. Remove from heat. Add the parmesan and stir until well combined. Taste and season with salt and pepper. Serve immediately.
Recipe by Chompchomp at http://www.chompchomp.com.au/2012/07/roasted-field-mushrooms-with-porcini-polenta/