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Mushroom and goats cheese polenta pie by Nikki Legon

Mushroom and goats cheese polenta pie by Nikki Legon

Mushroom and goats cheese polenta pie...

 

 

shutterstock 93332011

 

SERVES 6

 

 

POLENTA

700ml vegetable stock

150g quick cook polenta

200g firm goat’s cheese

50g grated parmesan cheese

2 tbsp chopped parsley

salt and pepper

 

 

 

FILLING

25g butter

3 tbsp olive oil

500g mixed mushrooms

1 large red onion

1 tsp light muscovado sugar

1 celery stick sliced

2 leeks sliced

2 tbsp ruby port

150 ml vegetable stock

250g roasted red peppers, sliced

1 tbsp wholegrain mustard

1 tbsp fresh thyme leaves

2 tbsp chopped fresh parsley

150ml crème fraîche

salt and pepper

Preheat the oven 190°C

 

 

 

METHOD

Bring the stock to the boil and add the polenta in a steady stream, stirring.

Crumble in the goat’s cheese, add half of the parmesan and all of the chopped parsley, and season with salt and pepper.

Transfer to a 20 x 30cm oiled baking dish and leave to go cold.

Heat the butter and 2 tbsp of oil in a fry pan, add the mushrooms and fry for 4 to 5 minutes on a high heat then remove from the pan and set aside.

Pour the remaining oil into the pan, add the onions and cook on a lower heat for 15 minutes or until golden, stir in the sugar and cook a further 5 minutes.

Add the celery and leeks and fry for 3 minutes.

Return the mushrooms to the pan, pour in the port to deglaze and flambé.

Simmer for 1 minute, then add the peppers, mustard, thyme and parsley.

Add the crème fraîche and simmer for a further 2 minutes.

Crumble in the other half of the goat’s cheese and season to taste.

Spoon the mixture into a 25 x 15 x 4 cm oven-proof dish.

Cut the polenta into 16 slices by cutting lengthways in half and then across into eight, arrange over the filling and sprinkle with the remaining parmesan.

Bake for 30 minutes then grill till golden.

Serve with a crisp salad and crusty bread.