Polenta taragna with sautéed mushrooms and Asiago

Ingredients

For 1 serving

• Buckwheat flour25 g
• Polenta (cornmeal)30 g
• Button mushrooms150 g
• Garlic1 clove
• Parsley5 g
• Asiago35 g
• Butter5 g
• Saltto taste

Contains: lactose,

In season: September – November

Method

1. In a heavy-based pan, bring the water for the polenta to the boil (about four times the weight of the flours) and salt it once it boils.
2. Mix the polenta with the buckwheat flour and pour them in a steady stream into the boiling water, whisking to prevent lumps. Turn the heat down low and cook for 35 minutes, stirring often with a wooden spoon, until the polenta is thick and pulls away from the sides; if it gets too stiff, add a splash of hot water.
3. Meanwhile wipe the button mushrooms with a damp cloth, trim the earthy end of the stalks and slice them about half a centimetre thick. Cut the Asiago into roughly 1 cm cubes and chop the parsley.
4. About ten minutes before the polenta is ready, melt the butter in a frying pan over medium heat with the crushed garlic clove. Add the mushrooms and cook over high heat for 7 minutes, until their liquid has evaporated and they are lightly golden; season with salt, remove the garlic and stir in the parsley off the heat.
5. When the polenta is done, take it off the heat and stir in the Asiago until it melts and turns stringy.
6. Spoon the polenta onto the plate and top with the mushrooms.