Polenta Cakes with Portobello Mushrooms and Burrata

An elegant dish you can make with few ingredients and little time on hand!

For the Polenta Cakes:
1 1/2 cups milk
1 1/3 cup broth
1 tablespoon olive oil
Pepper and nutmeg, to taste
1 cup quick cooking polenta

For the Mushrooms:
1 tablespoon oil
4 Portobello mushrooms, halved
Juice of 1/2 lemon
Salt and pepper, to taste

To Assemble:
1 handful flat leaf parsley, chopped
4 ounces burrata cheese

View the full recipe at Savory Nothings →