250 g Fine maize flour
80 g Unsalted butter
Salt and pepper
1 l Vegetable stock
Butter for greasing
MUSHROOM SAUCE
1 Shallot; diced
75 g Unsalted butter
75 g Ceps
75 g Chanterelles
75 g Pied de mouton
1 ts Tarragon; finely chopped
50 ml Port wine
100 ml Vegetable stock
75 g Leek
75 g Carrot
Bring stock to the boil. Sprinkle over the maize flour and stir constantly.
Cook for around 20 minutes until consistency is like thick mashed potato.
Turn mixture on to an oiled or buttered tray and level. Add the mushrooms
and cover with a further layer.
Leave to set for approximately 2-3 hours. When ready for use fry off gently
and serve with the mushroom sauce.
Sauce: Sweat off the shallots and add the vegetables. Add the mushrooms and
tarragon, then the port wine and stock, and reduce. Whisk in the butter.
Strain the sauce and reduce, or leave it “chunky”. Spoon over the polenta.
Yields
1 servings