I often use flat BBQ mushrooms instead of shiitake & swiss brown mushrooms for this delicious starter. Make sure you allow enough time for the balsamic/stock liquid to reduce down to a syrupy sauce for a more intense flavour.
4 1/2 cups (36 fl oz) chicken stock
1 cup (180g/6 oz) instant or regular polenta
40g (1 1/2 oz) butter
1/2 cup grated extra sharp parmesan cheese
sea salt and cracked black pepper
vegetable oil for brushing
Balsamic mushrooms
40g (1 1/2 oz) butter, extra
1 clove garlic, sliced
250g (8 oz) shiitake mushrooms, thickly sliced
250g (8 oz) swiss brown mushrooms, halved
1 3/4 cups (14 fl oz) beef stock
1 1/2 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 1/2 tablespoons chopped flat-leaf parsley
Place the stock in a saucepan over medium heat and bring to the boil. Pour in the polenta slowly in a thin stream, whisking so it doesn't form lumps. Stir for 5 minutes for instant or 20 minutes for regular polenta or until the polenta starts to leave the side of the pan. Stir through the butter, parmesan, salt and pepper. Pour into a lightly greased 20 x 30cm (8 x 12 in) shallow tin. Refrigerate for 40 minutes or until set.
To make the balsamic mushrooms, heat a large frying pan over medium heat. Add the extra butter and garlic and cook for I minute. Add the mushrooms and cook for 4 minutes or until golden. Add the stock, vinegar and sugar and simmer for 6 minutes or until reduced by half.
Remove the polenta from the tin and slice into long triangles. Brush lightly with oil. Cook on a hot char-grill for 4 minutes or until golden brown and heated through. To serve, place the polenta on plates and top with the balsamic mushrooms.
Serves 4
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