This is my fussy-eater friendly version of an incredible dish I first tasted on a skiing trip Italian Alps with my dear friend Carolina. Obviously nothing could touch the real thing, but if you are time-poor and living in less splendiferous surroundings, this could be the next best thing.
Polenta Chip Ingredients
1 litre boiilng water
250g quick-cook polenta
2 teaspoons salt
3 tablespoons fresh, finely-chopped rosemary or 1 tablespoon dried.
1 tablespoon olive oil
One punnet mixed, wild mushrooms
2 onions, finely chopped
1 clove garlic, finely chopped
2 cups porcini mushrooms, soaked for 4-5 hours or overnight.
1/2 cup olive oil (yes, LOTS!)
2 tablespoons vegetable stock powder
optional fresh rosemary and thyme
Polenta Chips Method
Place water, salt and polenta in a pot and bring to a simmer. Stir on the low heat for 2-3 minutes until polenta has the consistency of thick porridge. You can add a bit more water or polenta if needed. Add rosemary. Pour mixture into a lined, greased 24 inch baking tin, and leave to set for 10 minutes. After 10 minutes, turn your oven to 220. Move your polenta mix to the fridge for another 20 minutes. After 20 minutes, slice into chunky “chips’. Brush a large roasting tin with oil, gently place your chips on it, and brush chips with oil . Roast for 10 minutes, flip chips over, brush with oil again and roast for another 10 minutes. They should be golden brown and crispy when done.
Mushroom Sauce Method
Drain porcini and reserve liquid. Saute onions and olive oil on a low heat until glassy. This should take 7-10 minutes. Add fresh mushrooms, porcini, herbs and stock. Add enough of the porcini liquid to create a nice thick sauce. Simmer on low heat for 20 minutes. Remove about a cup of the sauce, purée and then combine again.
Dipping the chips in the mushroom sauce is very heavenly indeed.
Serve with any greens. I’ve chosen kale chips because you can never eat enough highly-nutritious chips.