Ingredients Jump to Instructions ↓

  1. 150 g quick cook polenta

  2. 500 ml water

  3. 50 g butter salt and pepper

  4. 2 tbsp olive oil

  5. 225 g smoked back bacon, rinded and chopped

  6. 300 g brown cap mushrooms, chopped

  7. 300 ml chicken stock

  8. 5 g fresh thyme, chopped

  9. 4 to 6 tbsp creme fraiche

Instructions Jump to Ingredients ↑

  1. Pour the polenta slowly into simmering water and beat for 2 minutes until smooth. Reduce the heat and cook, stirring until thick. Reduce the heat and beat in the butter and seasoning. Turn onto a clean chopping board and roll out until 1 cm thick. Leave for 5 minutes to set. Cut into triangles. Heat oil in a frying pan, and cook bacon for 5 minutes or until turning brown. Add mushrooms and cook for 5 minutes. Add stock, seasoning and thyme, reduce heat and cook for 20 to 30 minutes or until stock is thick and syrupy. Stir in the creme fraiche. Grill the polenta slices for 3 to 4 minutes each side or until hot. Serve immediately.


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