Getting the texture of polenta right is not as hard as it might seem. It should be somewhere between soft mashed potato and thick custard, so that it spreads ever so gently on the plate.
• 1 litre water (or chicken stock)
• 1 cup fine polenta
• 75g butter
• 100g grated parmesan
• 3 sprigs thyme, leaves stripped
• 1 tbsp finely chopped flat-leaf parsley
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped oregano
• salt and black pepper, to season
1.Bring the water or stock to the boil and add the polenta in a steady stream, whisking constantly. Whisk for about 5 minutes until the polenta starts to thicken. Reduce the heat to low and cover the pot. Simmer for 30 minutes, whisking every few minutes to break up any clumps.
2.When the polenta starts to pull away from the sides of the pot when whisking, vigorously whisk in the cold butter and parmesan and continue whisking until the butter and cheese are melted. Whisk in the herbs and season with salt and pepper to taste. Serve with the stuffed mushrooms.
This dish goes with Adam Liaw's Mushroom-stuffed mushrooms with blue cheese