Recipe

Mushroom Polenta

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Mushroom Polenta

Creamy polenta topped a mushroom and chicken mix, hazelnuts and pea shoots.




Ingredients to serve 2

  • ½ litre x boiling water (for the polenta)
  • ¾ cup x polenta
  • 2 tbsp x hazelnuts
  • ½ x lemon
  • 75g x mixed mushrooms
  • 250g x chicken fillets
  • 1 x leeks – slice thinly
  • 3g x fresh thyme – pick off leaves & chop finely
  • ½ tsp x smoked paprika
  • 1½ cloves x garlic – peel, grate finely & chop
  • ½ tsp x chilli flakes (optional)
  • 2 x courgettes – slice with potato peeler
  • 10g x pea shoots
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 litre x boiling water (for the polenta)
  • 1½ cups x polenta
  • 4 tbsp x hazelnuts
  • 1 x lemon
  • 150g x mixed mushrooms
  • 500g x chicken fillets
  • 2 x leeks – slice thinly
  • 5g x fresh thyme – pick off leaves & chop finely
  • 1 tsp x smoked paprika
  • 3 cloves x garlic – peel, grate finely & chop
  • 1 tsp x chilli flakes (optional)
  • 4 x courgettes – slice with potato peeler
  • 20g x pea shoots
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Polenta: Pour the boiling water (see quantity above for the polenta) into a pot with some salt. Bring to a gentle simmer and add the polenta. Using a whisk (or a wooden spoon) stir the polenta until it thickens – about 1 minute. Add a knob of butter and season to taste. If it is too thick, add more boiling water until your desired consistency is reached. As the polenta cools it will thicken again, you can just stir in more boiling water to loosen it again. Season to taste.

Step 3

Hazelnuts: Place the hazelnuts on a tin foil lined baking tray and roast in the oven for 8 minutes until golden. Remove from the oven and set aside to cool down. Once the hazelnuts have cooled down completely, chop them roughly and set aside.

Step 4

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon into wedges. Set aside.

Step 5

Mushrooms: Slice the larger mushrooms thinly. Separate the shimeji mushrooms (smaller mushrooms) by cutting off the cluster with a sharp knife.

Step 6

Chicken: Season the chicken fillets with salt and pepper. Place a large frying pan on medium-high heat, add a drizzle of olive oil, a knob of butter. When the butter has melted, add the chicken fillets. Cook the chicken fillets for 5 minutes until lightly browned and cooked through, then remove them from the pan and set aside.

Step 7

Veggie mix: Use the same pan you used for the chicken, place it on medium-high heat and add a drizzle of olive oil and a knob of butter. Add the leeks with a little salt and cook for 5 minutes until softened. Add the thyme, smoked paprika, garlic and chilli flakes (optional). Cook for about 30 seconds to 1 minute, then add the mushrooms and another knob of butter/drizzle of olive oil (if necessary). Mix through and cook for 5 minutes until the mushrooms are golden and cooked. Mix in the courgette ribbons and lemon zest. Cook for 1 minute until the courgettes are golden. Add the chicken fillets and mix through the veggie mix. Season with salt and pepper and a squeeze of lemon juice.

Step 7

Serve the polenta in a bowl, topped with the veggie mix, chopped hazelnuts, pea shoots and a drizzle of olive oil.