Finally finished the Greek leftovers!
2 cups milk
2 cups water
salt and pepper
1 cup polenta
½ cup parmesan
Lightly oil a medium baking dish. Put the milk, water, salt and pepper in a saucepan and heat. As it starts to simmer, put the butter in and stir until melted. Bring it to a boil and slowly add the polenta, stirring constantly to avoid lumps. Stir it over a low heat for as long as the package directions say it needs to be cooked. Pour the cooked polenta into the baking dish, spread it out to about 1.5cm thickness and smooth the surface, then cover and let set for at least an hour.
Preheat the oven to 220°C. Turn the polenta out onto a flat surface and cut into about twelve pieces. Oil a large baking tray (larger than you used for setting it) and put the polenta pieces on it so the aren’t touching, brush them with a little olive oil and bake for about 25 minutes, turning two or three times as necessary, until browned on both sides. Put three pieces on each plate and top with mushrooms.
1 tbsp olive oil
2 shallots (scallions), chopped
2 cloves garlic, crushed
1 tsp chilli flakes
500g mushrooms, cleaned, destemmed and sliced
½ cup red wine
250g grape tomatoes, halved
2 tbsp flat leaf parsley, minced
Heat the olive oil in a deep skillet over a medium-low heat and cook the shallots (scallions) until translucent. Stir in the garlic and chilli flakes and cook another two minutes. Add the mushrooms and cook for about five minutes, until starting to soften. Pour in the wine and stir well, then stir occasionally while it cooks for another five minutes. Add the tomatoes and turn the heat up to medium for another 5 minutes or so, until the liquid starts to evaporate. Stir in the parsley just before serving.