World Cuisine

Creamy Mushroom and Cabbage Polenta

cook 20 mins
Ingredients
  • 1 small savoy cabbage, shredded
  • 1 tablespoon olive oil
  • 125 g (4 oz) pancetta, diced
  • 2 shallots, diced
  • 2 garlic cloves, crushed
  • 125 g (4 oz) chestnut mushrooms, sliced
  • 400 ml (14 fl oz) water
  • 400 ml (14 fl oz) milk
  • 200 g (7 oz) instant polenta
  • 25 g (1 oz) butter
  • 2 teaspoons chopped thyme leaves
  • 100 g (3 1/2 oz) Gorgonzola cheese, crumbled
Directions
  • Steam the cabbage for 4–5 minutes and then keep warm.
  • Heat the olive oil in a saucepan and cook the diced pancetta for 2–3 minutes. Add the shallots and garlic and cook for a further 3–4 minutes.
  • Stir in the mushrooms and continue to cook for 5–6 minutes.
  • Meanwhile, bring the measurement water and milk to boil in another saucepan. Pour in the polenta and cook, stirring constantly, for 1 minute, until thick and creamy. Stir in the butter and thyme.
  • Stir the steamed cabbage and Gorgonzola into the mushroom mixture, until the cheese starts to melt.
  • Divide the soft polenta between 4 plates and spoon over the mushroom and cabbage mixture to serve.
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