“It’s a hearty vegetarian main course – a proper meal. The polenta is luxurious and the mushrooms make it wonderfully seasonal.” – Bryn Williams
- 250ml water
- 250ml milk
- 1 sprig thyme
- 1 bay leaf
- 150g polenta
- 200g mascarpone
Wild mushrooms and chard
- 30g butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 250g mixed wild mushrooms, cleaned
- 20g tarragon, leaves picked
- 12 Swiss chard leaves, stalks trimmed
- 50ml rapeseed oil
- To make the polenta, add the water, milk, thyme and bay leaf to a pan and bring to the boil. Add the polenta and simmer for 30–40 minutes, whisking occasionally.
- When the polenta is ready, whisk in the mascarpone and season with salt and pepper. Set to one side.
- Slice some of the bigger mushrooms so they will all cook at the same time.
- Add the butter to a pan and place over a medium heat. When the butter is foaming, add the garlic and onion and cook until tender. Add the mushrooms and cook until golden brown.
- Stir the tarragon into the mushrooms and remove from the heat.
- To prepare the chard, add the rapeseed oil to a frying pan with 100ml of water and bring to the boil. Season with salt and pepper, add the chard leaves and cook for 1–2 minutes.
- Place a large spoonful of the polenta into the centre of the plate. Lay the chard next to it, then top with the wild mushroom and tarragon mix.
Recipe by Bryn Williams, courtesy of greatbritishchefs.com