Creamy polenta with the rich flavour of mushrooms makes a comforting vegetarian meal.
Credit by: KingOfChef
Preheat oven to 220°C. Line 2 baking trays with foil. Combine breadcrumbs, parsley and 1 tablespoon of the oil. Set aside. Combine remaining oil and garlic. Place mushrooms, stem side up, on lined trays. Sprinkle with eschalots and drizzle with garlic oil. Bake, uncovered, for 10 minutes. Sprinkle mushrooms with breadcrumb mixture. Bake for 10 minutes or until mushrooms are tender and breadcrumbs golden.
Meanwhile, bring water, cream, cornmeal and salt to simmer over medium heat. Reduce heat to low. Cook, stirring, for 6-7 minutes or until polenta thickens and comes away from side. Remove from heat, add parmesan.
To serve, spoon polenta evenly among plates. Top with mushrooms. Serve immediately with a mixed green salad if desired.