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Cheesy polenta, mushrooms and truffle
SERVES 4 | PREP 15 MINS | COOK 25 MINS | EASY | GF
30g dried porcini1 tbsp vegetable oil 3 shallots, finely diced1 large garlic clove, minced300g chestnut mushrooms, slicedsprig of thymesprig of rosemary200ml red wine10g flat-leaf parsley, finely chopped, plus extra to garnish200g polenta200ml milk100g parmesan, finely grated truffle oil, to taste
Put the porcini in a bowl and cover
