Chilli Polenta with Wild Mushrooms

Chilli Polenta with Wild Mushrooms

A rosemary Conley recipe

Serves 4
Per serving 278 calories, 1.9g fat 

225 g  polenta
1.2 litres  vegetable stock
1 tbsp chopped fresh sage
1 small red chilli, finely chopped
2 garlic cloves, crushed
2 red onions, finely sliced
450g  mixed wild mushrooms
juice of 1 lime
1 tbsp soy sauce
3 tbsps virtually fat-free fromage frais
salt and freshly ground black pepper
fresh sage to serve


Weigh out the polenta flour into a large jug.
Place the vegetable stock, sage, chilli and half the garlic in a large saucepan and bring to the boil.
Slowly stir in the polenta, using a whisk to prevent any lumps from forming. Using a wooden spoon, beat well until smooth. Reduce the heat and simmer very gently for 40 minutes to allow the starches to "cook out". When the polenta starts to leave the sides of the pan, pour into a shallow tray and allow to cool.
Preheat a non-stick frying pan. Add the onions and the remaining garlic and dry-fry until soft and lightly browned. Add the mushrooms, lime juice and soy sauce and cook for 2–3 minutes. Season to taste with salt and black pepper.
Preheat the grill. Cut the polenta into squares and place, face-down, on to a baking tray. Place under the hot grill for 1–2 minutes until golden brown.
Remove the mushrooms from the heat and stir in the fromage frais. Spoon the mushrooms on to the polenta and serve with a selection of vegetables.