Scalloped Polenta with Mushrooms

Scalloped Polenta with Mushrooms – Rounds of firm polenta, baked with wild mushrooms in a garlicky crème fraîche sauce. A perfect autumn warmer!

150g stone-ground polenta
1 lightly heaped tablespoon vegetable stock paste
600g water
400g St. George’s mushrooms (or other mushrooms)
5 cloves garlic, crushed
100ml dry, drinkable, white wine
100ml water
handful fresh herbs (I used thyme and basil)
100g crème fraîche
few scrapes whole nutmeg
sea salt, to taste
freshly ground black pepper, to taste
100g strong cheese, sliced (optional)

View the full recipe at Ramsons & Bramble →