Ingredients
1 pinch pepper |
1 pinch salt |
1 dash balsamic vinegar |
½ cup beef stock |
1 whole spring onion |
1 clove garlic |
1 whole shallot |
1 dash olive oil |
1 pack wild mushrooms |
2 tbsp butter |
½ cup parmesan cheese |
1 tsp salt |
6 cups water (or milk or stock) |
2 cups polenta |
Preparation
Read full directionson Big, Bold, Beautiful FoodRead full directions on Big, Bold, Beautiful Food at http://bigboldbeautifulfood.blogspot.com.au/2010/04/polenta-cakes-with-wild-mushroom-saute.html
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