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1. Make up the polenta according to pack instructions then beat in the cheese with half the butter and season really well. You want it quite soft and unctuous.
2. Melt the rest of the butter in a pan and cook the mushrooms until golden, add the sage and stir. Serve the polenta topped with the mushroom mix and some extra parmesan shavings if you like.

603 kcalories, protein 10.3g, carbohydrate 37.9g, fat 46.6 g, saturated fat 28.7g, fibre 1.4g, salt 1.41 g

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• sara

  20 April 2009

  sara rated and commented on this recipe

  

  This was gorgeous...some mushrooms can be quite expensive so I used a base of button mushrooms as they are cheapest and then added some posher more expensive varieties for flavour

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Ingredients

• 100g instant polenta
• 25g parmesan , grated
• 100g butter
• 2 handfuls mixed mushrooms , halved, quartered or sliced
• a few leaves sage , shredded

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 100g instant polenta
• 25g parmesan , grated
• 100g butter
• 2 handfuls mixed mushrooms , halved, quartered or sliced
• a few leaves sage , shredded

603 kcalories, protein 10.3g, carbohydrate 37.9g, fat 46.6 g, saturated fat 28.7g, fibre 1.4g, salt 1.41 g

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