Polenta with saffron milk caps and leeks

Saffron Milk Caps With LeeksSo I headed off the farmers market and ran into a stall selling saffron milk caps. When I got home, I found a fantastic recipe and after some very minor tweaking, off I went!

Serves 6

2 Lt light chicken stock (or veggie if you’re cooking for a vegetarian)
300g polenta
12 small leeks, cleaned
1 tablespoon of butter
350 gm fresh saffron milk cap mushrooms, cleaned thoroughly and sliced
80 gm finely ground parmesan
20 gm unsalted butter

-Slice the leeks lengthways and then slice them into 1.5cm wide pieces. Separate all the layers by tossing with the tips of your fingers and rinse thoroughly. Dirt can get under each layer, so you have to really make sure you remove all the grit!

-Melt the butter in a frying pan and fry the leaks until transluscent. Then add half a litre of stock. When soft, add well-cleaned saffron milk caps, cut into rough pieces. Cook for about 10 minutes and reduce the sauce.

-Cook the polenta by drizzling into the remaining stock in slowly, while whisking to avoid lumps. Stir for 35-45 minutes on a very low heat. Add more stock if it starts to get too heavy. Should be light and fluffy to serve.

-When the polenta is finished, add the knob of butter and Parmesan. Season. Serve

NOTE: This recipe can also be served on toast with scrambled eggs, minus the polenta, for breakfast.

 Blog:Cook My Radish   Email to a friend
Categories: Veggerific   Print this post
Tags:  

Comments

No Comments

Leave a reply

Name *

Mail *

Website