Ottolenghi's Mushroom and Herb Polenta
with mixed mushrooms, truffle oil, tarragon, thyme, rosemary and tallegio.
with mixed mushrooms, truffle oil, tarragon, thyme, rosemary and tallegio.
Whilst most Ottolengi recipes vary on the side of light and spring like, this one is definitely a winter dish -Warm, comforting and nourishing, and one of my favourite recipes from Plenty.
Follow the recipe step by step and you will be rewarded by an incredible intensity and variety of flavour... Skip the truffle oil and a few of the herbs, and you'll still have a very presentable and bloody fine dish. Just as a good recipe should be.
I feel I should point out, the more rustic the bowl (or flat serving plate) you use to serve it, the better it'll taste...
xxx
Follow the recipe step by step and you will be rewarded by an incredible intensity and variety of flavour... Skip the truffle oil and a few of the herbs, and you'll still have a very presentable and bloody fine dish. Just as a good recipe should be.
I feel I should point out, the more rustic the bowl (or flat serving plate) you use to serve it, the better it'll taste...
xxx
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