Vegan polenta concia with borlotti and mushrooms

Ingredients

For 1 serving

• Corn flour55 g
• Cooked borlotti beans150 g
• Cremini mushrooms150 g
• Garlic1 clove
• Thyme2 g
• Parsley4 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. In a heavy-based pot bring water weighing about five times the cornmeal to the boil and salt it; pour in the cornmeal in a steady stream, whisking, so no lumps form.
2. Turn the heat to minimum and cook the polenta for 30 minutes, stirring often with a wooden spoon, until soft and creamy and pulling away from the sides; add a splash of hot water if it gets too thick.
3. Meanwhile clean the mushrooms with a damp cloth, trim the earthy end of the stalks and slice them; crush and peel the garlic clove; chop the parsley; rinse the borlotti beans.
4. For the last 10 minutes of the polenta, heat the oil in a frying pan over medium-high heat with the garlic and thyme and sauté the mushrooms for 6 minutes, until golden and their water has evaporated; season with salt.
5. Add the borlotti beans with a splash of water and heat for 3 minutes, until hot and glossy; remove the garlic.
6. Spoon the polenta onto the plate, top with the mushrooms and beans and finish with parsley and black pepper.