ROASTFIELDMUSHROOMS,
PARMESAN AND GREEN POLENTA
SERVES 4
This is an excellent meat-free roast.
80gunsaltedbutter,chopped
2 tbsextravirginoliveoil
1 tbscoarselychoppedoregano,
plusextraleavestoserve
1 garlicclove,finelychopped
Finelygratedzestandjuiceof^1 / 2 lemon
4 extra-largefieldmushrooms
Baby kale leaves (optional), to serve
GREENPOLENTA
2 cups(500ml)milk
1 cup(170g)polenta
11 / 2 cups(75g)firmlypackedbaby kale
or coarsely chopped kale
1 garlicclove
50gunsaltedbutter,chopped(^2) / 3 cup(50g)finelygrated parmesan,
plus extra to serve
Preheattheovento220°C(fan-forced).
Forthegreenpolenta,bringthemilk
and700mlwatertotheboilin a large
saucepanovermedium-highheat.
Reduceheattomedium,addthepolenta,
whiskingcontinuouslytocombine,and
simmer,whiskingoccasionally,for
25-30minutesoruntilthickandsmooth.
Meanwhile,placethekale,garlicand
(^1) / 3 cup(80ml)boilingwaterin a blender
andwhizuntilfinelypureed.Once
polentais justcooked,whiskin butter
andparmesan,seasonand stir through
kale puree. Set aside.
Meltbutterin a largeovenproof
frypanovermedium-highheat,addoil,
oregano,garlicandlemonzest,andcook
for1 minutetoinfuse.Setaside2 tbs
garlicbutter.Addmushroomstopan
andspoonoversomeofgarlicbutter
frompan.Transfertoovenandroast
for10-12minutesoruntiltender.
Dividegreenpolentaamongserving
bowls,topwitha roastmushroomand
drizzlewithsomepanjuices,reservedgarlic
butterandlemonjuice.Scatterwithextra
oregano,babykale,if using, and extra
parmesan to serve.
Roastfield
mushrooms,
parmesanand
green polenta
delicious.com.au 91
WEEKNIGHT ROASTS.