Experimental Wednesdays: Mushroom Fricassee on Purely Evil Polenta




I made this on Wednesday because I had polenta in my pantry and I thought it was about time to try and make it interesting, after many attempts with bland results. And I discovered the secret to making it delicious! Make it evil. Add all sorts of bad stuff like butter and cheese, and I promise you will love it. I took one bite and my eyes slowly closed (stereo-typed, but true) in pure bliss. This dish is restaurant quality and yet it is so simple.


1/2 cup water

1/2 cup milk

1 chicken stock cube


Big knob of butter

Big handful of grated parmesan


Bring the water, milk and chicken stock cube to the boil. Slowly drizzle in the polenta and stir until the mixture just begins to thicken. Continue to stir until the mixture becomes thick and creamy. Add the butter and parmesan and stir until melted and smooth.


1 tablespoon of olive oil

1 small onion, finely chopped

1 clove of garlic, crushed

2 handfuls of sliced button mushrooms

1/2 cup of red wine

1/2 teaspoon of dried thyme

Salt and white pepper to season


Fry the onion and garlic in a little olive oil until just translucent. Add the mushrooms and thyme and continue to saute until the mushrooms diminish to about half their original volume. You may need to add more olive oil. Add the wine and simmer until reduced. Season with salt and white pepper.

2 thoughts on “Experimental Wednesdays: Mushroom Fricassee on Purely Evil Polenta

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