Cozy, comforting and so satisfying this Oven Baked Polenta with Mushrooms and Crispy Chorizo manages to achieve all of that with minimal fuss. And if time is of the essence, cooking the polenta in the oven takes away the faff of stirring it on the stove (and getting a splatter of boiling polenta on your hand).
The mushrooms are the stars of this dish. Reach for meaty portabellini, earthy shiitake and savoury porcini mushrooms. They don’t need much, some good olive oil, fresh garlic and thyme and let them simmer until tender. I like to cook the polenta in vegetable stock for a richer base that you do not have to overload with butter and cheese for flavour. Although, what is polenta without a dollop of butter and handful of aged cheese.
The chorizo topping adds a smoky and crispy garnish for a boldly flavoured finish but omit it if you want to keep things vegetarian.
This is exactly the kind of dish that calls for a classic red wine and a bottle of La Motte Cabernet Sauvignon steps up beautifully thanks to its prominent minerality, firm tannins and flavourful intensity. With its classic berry and plum flavours and hints of cloves it is a natural partner to the earthiness of the mushrooms and the smoky warmth of the chorizo.
This is the second recipe in a series of four I have created in collaboration with La Motte Wine Estate where I will be pairing new recipes with a newly released wine from their cellar. The recipes have been paid for by La Motte and the wines used were provided at no cost.
If you have missed the first one in the series, do have a look at the deeply satisfying Warm Root Vegetable Salad , a delicious salad for all seasons.
I hope you enjoy this recipe for Oven Baked Polenta with Mushrooms and Crispy Chorizo. If you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
Baked Polenta with Mushrooms and Crispy Chorizo
Ingredients
- 250 ml polenta
- 1000 ml vegetable stock
- 30 ml butter
- 50 g parmesan cheese grated
- olive oil for frying
- 2 cloves of garlic mashed
- 4 sprigs of thyme plus more leaves for serving
- 240 g mushrooms such as shitake, porcini and portabellini
- 100 g chorizo removed from the casing and coarsely chopped
Instructions
- Preheat the oven to 180 degrees C
- Use a cast iron pot and mix the polenta with the vegetable stock
- Bake uncovered for 45 minutes until cooked and thickened
- About 10 minutes before the polenta is done, start cooking the mushrooms
- Slice the mushrooms into halves or quarters depending on size
- Gently fry the garlic in some oil and add the thyme leaves
- Add the mushrooms and fry until soft and cooked
- In a small pan fry the chorizo until crispy
- Remove the polenta from oven and give it a good stir
- Stir in the butter and parmesan and mix until combined
- Season and add sea salt if required
- Spoon the polenta in bowls, top with the mushrooms and sprinkle with the chorizo
- Garnish with fresh thyme leaves and serve while hot
It’s been a privilege to work with La Motte Wine Estate over the years and here is a selection of recipes celebrating mushrooms :
Ostrich and Mushroom Stroganoff
Mushroom Soup with Garlic Toasties
Discover more from Heinstirred
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