Polenta with sautéed mushrooms and thyme borlotti

Ingredients

For 1 serving

• Polenta (cornmeal)55 g
• Cremini mushrooms200 g
• Cooked borlotti beans150 g
• Garlic1 clove
• Thyme2 g
• Parsley5 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. Bring the water for the polenta (about four times its weight) to the boil in a small pan and salt it.
2. Meanwhile clean the chestnut mushrooms with a damp cloth, trimming the earthy stem ends, and slice them; peel and crush the garlic; rinse the borlotti beans; wash and chop the parsley.
3. Pour the polenta into the boiling water in a thin stream, whisking, and cook for 8–10 minutes over a low heat, stirring often, until soft and coming away from the sides; if it gets too thick, add a splash of hot water.
4. Meanwhile heat the oil in a frying pan over a high heat with the garlic and sauté the mushrooms for 6 minutes, stirring, until golden and their liquid has evaporated; season with salt.
5. Add the borlotti beans, the thyme leaves and a splash of water and cook for another 5 minutes over a medium heat, until the juices have reduced; remove the garlic.
6. Spoon the polenta onto the plate and top with the mushrooms and beans, the parsley and some black pepper.