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Cheesy polenta, mushrooms and truffle
SERVES 4 | PREP 15 MINS | COOK 25 MINS | EASY | GF
30g dried porcini
1 tbsp vegetable oil 3 shallots, finely diced
1 large garlic clove, minced
300g chestnut mushrooms, sliced
sprig of thyme
sprig of rosemary
200ml red wine
10g flat-leaf parsley, finely chopped, plus extra to garnish
200g polenta
200ml milk
100g parmesan, finely grated
truffle oil, to taste
Put the porcini in