1. Make the polenta by bringing the water to the boil in a wide saucepan. 2. Add 1 teaspoon salt and sprinkle on the polenta a handful at a time, stirring continuously using a wooden spoon. 3. Once the polenta has been added, turn down the heat and cook for about 20 minutes. 4. Tip out and put onto a wet tray and spread to about 1 to 1.5cm thick. 5. Allow to cool. 6. Cut into squares and cook on a oiled heavy based saucepan or BBQ until browned. 7. Dish onto serving plates and serve with mushroom gravy. 8. To make mushroom sauce, melt butter in a frypan over medium heat. 9. Add mushrooms and toss well and cook until lightly browned and tender. 10. Add garlic and cook 2 minutes; tip in the cream and add 1/4 teaspoon salt and black pepper. Cook till creamy then add parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
