I had a 5 star mushroom experience with this dish thanks to Ballyhoura. I sautéed them like they were precious jewels ha ha. Oh the flavours!
Introducing baked polenta cake with oven roasted cherry toms, wild garlic pesto and a creamy mushrooms.
For the tomatoes:
On the vine into the oven splash with olive oil, salt and pep. Roast until blistered, gooey and delicious.
For the pesto:
Used up the delicious leaves I picked up yesterday
Into the blender with salt, pep and a few glug glug glugs of olive oil.
I like to keep garlic pesto simple as it’s so aromatic all by itself.
For the mushrooms:
Slice and sautée on medium heat
I add a splash of tinned coconut milk along with a drizzle of the mushroom ketchup and a pinch of salt. Mmm.
For the polenta:
Polenta is just the business. It really just takes on the flavour of whatever you add to it.
2:1 ratio boiling water to polenta and stir like a nut under the grains burst and it becomes smooth and yummy.
With all the strong flavours from the pesto and mushrooms I just kept it simple with a little stock and salt and pep here.
You can have it creamy like a porridge or bake in the oven at 180 for about 20 min or so.
Serve up with a giant mug of tea and enjoy!