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Porcinini with polenta

Difficulty: Easy

Cooking time: 20

Serves: 4

Vegetarian

This is a great starter or light lunch. Most supermarkets now sell pre-cooked polenta, which can prove convenient and means that this dish can be made in no time at all. Porcini or porcinini preserved under extra virgin olive oil are ideal but if these aren't available, any other mushroom sottolio will do fine.

This recipe can be adapted for use with LUNAIO Organic Garlic Oil, LUNAIO Organic Chilli Oil and also works equally well with the classic LUNAIO Extra Virgin Olive Oil – the choice is yours

Ingredients

1 jar porcinini or similar mushrooms under oil

500g precooked polenta

3 tbsp of LUNAIO Organic Garlic Oil or your chosen alternative

3 tbsp freshly chopped parsley

1 clove minced garlic (or more to taste if you're not using garlic oil)

1 tbsp crème fraiche (optional)

2 tbsp fresh grated parmesan plus a few shavings for garnish

Ground black pepper to taste

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Method

Step 1 - Start with the polenta

Slice the polenta into 12 thin slices and lightly oil a griddle pan with oil and preheat. Place the slices of polenta onto the griddle and cook for a couple of minutes on each side until golden. Remove and keep warm until ready to serve

Step 2 - The sauce

In another pan, add 2 tablespoons of LUNAIO Organic Garlic oil and the fresh garlic. On a low heat, allow the garlic to soften and infuse with the oil, but do not let burn. Add in the drained mushrooms and the crème fraiche (if using). Add a good few twists of freshly ground black pepper, the grated parmesan and the chopped parsley

Step 3 - Last steps

Start placing the warm polenta slices onto the middle of your serving plates. Place small piles of the mushroom mix on top of each portion of polenta. Add a sprig of fresh parsley and the parmesan shavings. Drizzle with more garlic oil our LUNAIO Organic Chilli Oil if desired

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