Gordon Ramsay's mushroom polenta

Ingredients

• Polenta

  Holland & Barrett

  200g

• Water

  Plain, clean water

  120g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mushrooms

  Shiitake, raw

  500g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 cloves, minced or 12g

• Butter

  Unsalted

  25g

• Oregano

  Spices, dried

  10g

• Wheat flour

  White, all-purpose, unenriched

  23 tbsp or 180g

Directions

1. 1. First, prepare the polenta. Pour the water into a medium saucepan, salt lightly and bring to the boil. Add the polenta gradually in a thin, steady stream, whisking constantly. Keep stirring for about 5 mins until the polenta thickens and all the water has been absorbed. When ready, remove from the heat, season well with salt and pepper and tip onto a lightly oiled baking tray. Using a palette knife, spread the polenta evenly, to a 2cm thickness. Leave to cool and set for 30 mins.
2. 2. When you are just about ready to serve, halve any larger mushrooms. Place a large frying pan over a high heat. When hot, add the olive oil followed by the mushrooms and fry quickly until they begin to colour. Stir in the garlic and butter with some seasoning and half the oregano leaves. Continue to fry the mushrooms over a high heat until any liquid released has been cooked off. Take the pan off the heat; keep warm.
3. 3. Put a griddle pan over a medium heat. Cut the polenta into 810cm squares and dust with a little flour, then brush the griddle with olive oil. Griddle the polenta slices for 2 -3 mins on each side, until they begin to colour slightly. If cooking in batches, keep warm in a low oven.
4. 4. To serve, place the griddled polenta on warm plates and spoon the sauteed mushrooms on top. Scatter over shavings of pecorino and the remaining oregano leaves and serve immediately.
5. Recipe by: Gordon Ramsay (source: https://www.goodto.com/recipes/gordon-ramsay-s-mushroom-polenta)