Polenta With Mushrooms & Sage Butter

As you already know am always looking for a dish to replace rice! This looks as if we can combine mushrooms & polenta and have a great meal. We will only use button mushrooms or maybe a combination of button & cremini. Olive Magazine, October 2007 edition.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 3 1⁄2 ounces  instant polenta
• 7⁄8 ounce parmesan cheese, grated
• 3 1⁄2 ounces butter
• 2  cups  mixed mushrooms, halved, quatered (2 handfuls) or 2  cups  sliced mushrooms (2 handfuls)
• 3  sage leaves, shredded
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Make up the polenta according to pack instructions then beat in the cheese with half the butter and season really well.
2. You want it quite soft and unctuous.
3. Melt the rest of the butter in a pan and cook the mushrooms until golden, add the sage and stir.
4. Serve the polenta topped with the mushroom mix and some extra parmesan shavings if you like.