Serves 2
For the Polenta:
- 250g Polenta
- 1 L carrot juice
- 50g butter
- 75g fresh grated parmesan
- Salt
First bring the carrot juice to the boil; whisk in the polenta and once soft (about 12 minutes) add the butter, parmesan and if needed the salt. Once cooked pour into a rectangular tray with at least 1.5” of height. Allow to set, then cut out two triangles by hand, and then using a small pastry ring (35mm), cut one spherical shape. Cut a small hole in the centre of the spherical shape using an even smaller pastry ring. Fill the hole with the mushroom mixture as described below.
For the mushroom sauce:
- 30g closed cup mushrooms, finely diced
- 1 shallot
- 1 clove of garlic
- 20g butter
- 1 sprig of thyme
- 100ml double cream
Melt the butter, then add the shallots and garlic; continue to cook until golden. Add the diced mushrooms and cook for a further 3 minutes. Now add the double cream. Cook down until the cream thickens, adding the thyme just before the end of cooking. Season to taste.
