This warm and indulgent dish created by chef Cameron Matthews is perfect for when you feel like wowing guests at your next dinner party!
- 150g Woombye Cheese Truffle Triple Cream Brie
- 300g shiitake mushrooms, cut into 1/4s
- 300g button mushrooms, cut into 1/4s
- 6 sprigs thyme
- 2 cloves garlic, smashed
- Sea salt to taste
- 6 rounds polenta chip (recipe below)
- 100ml Olive oil
- Olive oil, to grease
- 1.5L vegetable stock
- 500ml cream
- 1 x 500g packet of instant polenta (cornmeal). I prefer Moretti brand
- 70g (1 cup) finely grated Woombye Cheese Vintage Cheddar
This recipe works best when the polenta is made the day before.
Brush a 22 x 30cm baking pan with olive oil to lightly grease.
Bring the stock and cream to the boil in a large heavy-based saucepan over medium-high heat. Use a balloon whisk to stir the stock. Gradually add the polenta in a thin steady stream, whisking constantly until all the polenta is incorporated into the stock. Reduce heat to medium and cook, stirring constantly with a wooden spoon, for 2 minutes or until mixture thickens and polenta is soft. Remove from heat and stir in the cheddar.
Pour the polenta evenly over the bases of the prepared pan and use the back of a spoon to smooth the surface. Cover with non-stick baking paper and set aside to cool. Place in the fridge for 4 hours or overnight to set. Use a 10 cm ring cutter, cut into rounds.
Once polenta chips is ready, preheat oven to 200c.
Toss the mushrooms with the olive oil, thyme, garlic and sea salt, and then place into an oven proof dish and roast until golden for approx. 10 minutes. Keep warm.
Place the polenta onto baking paper lined tray and place into oven for 5 minutes.
Lay a generous slice of Truffled tripled cream brie over the polenta and place back into the oven until cheese is melted and bubbling.
Place one cheese topped polenta chip onto each plate; divide the mushrooms evenly amongst the plates, placing them over and around the cheesy polenta. Drizzle the oil from the roasted mushrooms over and around the mushrooms and garnish with sprigs of roasted thyme to serve.