Updated: Jan 15, 2019
Authentic Italian-style polenta. Our Gourmet Mushrooms are produced in Moray and the Highlands of Scotland, all the other ingredients in the "ready-to-cook" plant based meals are outsourced from Italian organic certified and family owned farms.
Polenta, the Italian corn porridge!
It can either be eaten freshly cooked, as a thick porridge, or it can be cooled and then sliced and fried, grilled, or baked. For me, the best polenta texture in most circumstances is soft and moist, spreadable, spoonable and creamy, and just barely flowing.
Oyster, Shitake and Porcini Mushrooms, Italian Polenta
Spices: black pepper, salt, garlic, onion, red hot chilli pepper, leek, celery, rosemary, oregano, basil, sage, marjoram, bay leaves, fennel seeds, parsley, thyme, coriander.
Put 2 spoons of olive oil in a large saucepan
Don't put on the heat yet
Pour 300ml of water in the pan and then gently pour the polenta mix in the water, steering with a whisk – if you like you could swop 100ml of water with 100ml of white wine.
Once the polenta mix is perfectly melted with the water you can put on a low/medium heat.
Slow stream while whisking constantly. Lower the heat to medium-low and cook, stirring with the whisk, until the polenta thickens and slow bubbles "erupt", about 5 minutes.
Continue to steer for another 3 minutes, depending on the consistency you want your polenta.
Serve with chopped parsley sprinkled on the top.