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Herbed Mushrooms on Baked Rosemary Ricotta Polenta Chips
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Rosemary Polenta Chips adapted from Top with Cinnamon
Servings: 3 -4
Author: Claudia Brick
Ingredients
Baked Rosemary Ricotta Polenta Chips
  • 2 cups water
  • 1/2 cup (125ml) milk
  • 1 clove of garlic , minced
  • 1 cup (160g) instant polenta
  • 1 tablespoon unsalted butter
  • 100 g (1/2 cup) ricotta
  • 2 tablespoons grated parmesan
  • large pinch of salt
  • 1 teaspoon dried rosemary or chopped up rosemary leaves
  • salt to season
  • 1-2 tablespoons olive oil
Mushrooms
  • 2 tablespoons olive oil
  • 600 g mixed mushrooms , chopped
  • generous seasoning with salt and pepper
  • 3 cloves garlic , minced
  • 2 teaspoons thyme leaves
  • 1 tablespoon unsalted butter
  • a handful of watercress leaves
  • poached eggs
  • white vinegar
  • extra grated parmesan , to serve
Instructions
Baked Rosemary Ricotta Polenta Chips
  1. Line a 20 x 20cm baking tin with baking paper.
  2. In a large pot, combine the water, milk and garlic and bring to the boil.
  3. Put the butter, ricotta, parmesan and salt in a small bowl and set aside
  4. Add the polenta to the milk mixture, stirring constantly, until thickened (about 2-3 minutes) and it pulls away from the side of the pan.
  5. Remove from the heat and stir in the butter, ricotta, parmesan and salt until the butter has melted through and the ricotta is evenly distributed through the polenta. It doesn’t need to be fully mixed though - a few little white ricotta bits are good!
  6. Press the mixture evenly into the lined baking tin. Sprinkle with the rosemary and give them a good grind of salt, pressing it gently into the surface with your hands.
  7. Cover with clingfilm and place in the fridge until set (30min to an hour) or overnight.
  8. Preheat the oven to 220°C. Once set, cut the polenta into 1 cm wide rectangles. Line a oven tray with baking paper and brush it with olive oil. Transfer the polenta chips one by one onto the tray, brushing the top and sides of each with a bit of oil.
  9. Bake for 25-35 minutes or until golden brown and crisp on the edges.
Mushrooms
  1. Meanwhile, heat the oil in a large pan on medium-high heat. Add the mushrooms and cook for 5-7 minutes without moving them, until they develop large caramel-brown spots on the sides. (once you start moving mushrooms the liquid tends to leak out, so resist the urge to start turning them!)
  2. Add a generous grind of salt and pepper, the minced garlic, thyme and butter. Turn and sautee for a couple of minutes until fragrant. Stir through the water cress for another minute.
  3. Meanwhile, make the poached eggs (recipe below)
  4. Serve the hot polenta chips with mushrooms and a poached egg on top. Sprinkle with extra parmesan.
Poached eggs
  1. Bring a high pot of water to a boil. Add a splash of white vinegar adn bring back to a slow rolling boil (just so you can see bubbles coming up off the bottom - these will prevent the eggs from sticking to the bottom of the pot)
  2. Gently crack in the eggs (1-2 per person) and cook for 2 minutes - 2 minutes 30, watching carefully and adjusting the heat so it doesn’t boil too hard (and destroy your eggs in the process!)
  3. Remove from the water with a slotted spoon.