SOFT POLENTA, CAVOLO NERO & CREMINI MUSHROOMS
- 200g quick cook polenta
- 200m1 whole milk
- 500g cremini mushrooms
- 1 bunch around 400g cavolo nero
- 100g unsalted butter
- 50g grated Parmigiano Reggiano
- 2 tbls olive oil
- 1 finely minced clove of violet garlic Salt & Fresh Ground Pepper
Thoroughly clean the cavolo nero.
In a large sauce pan fill with salted water and bring to the boil , cook the cavolo nero for around 3 minutes plunge into cold water. Drain well.
Clean the cremini mushrooms. Warm a fry pan with 1 tbsp oil, garlic & 20g of butter add the mushrooms & sauté until golden.
Season with salt and pepper and place in a bowl.
In the same pan sauté the cooked cavolo neroin a tbsp olive oil for a couple of minutes.
In a non stick sauce pan gently warm the 200m1 milk and bring to the boil, add a pinch of salt and pour the polenta stirring continually with a whisk.
Simmer and stir for a couple of minutes until it thickens.
Remove from the heat and add the remaining butter and Parmigiano Reggiano Serve the polenta on a warm plate topped with the cavolo nero and the mushrooms and finish with finely grated parmigiano Reggiano.