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Mushroom and herb polenta

Ottolenghi
  • minutes
  • Serves

INGREDIENTS

1 tbsp

Chervil

2

Garlic cloves

350 g

Mushrooms, mixed

1 tsp

Rosemary

1 tbsp

Tarragon

1 tbsp

Thyme

500 milliliters

Vegetable stock

80 g

Polenta, instant or traditional

1

Salt and black pepper

4 tbsp

Olive oil

1 tbsp

Truffle oil

30 g

Butter

80 g

Parmesan, grated

100 g

Taleggio