Creamy Polenta with Mushrooms Artichoke
Ingredients
- For the polenta
- 6 cups (1.5 liters/50 fl oz) water
- 1 cup (150 g/5 oz) coarse-ground polenta
- 2 teaspoons fine sea salt, or to taste
- 4 tablespoons cold-pressed olive oil or ghee or 50g (2 oz/1/2 stick) butter
- For the topping
- 2 garlic cloves, crushed
- 9 ounces (250 g) crimini (button chestnut) mushrooms
- 5 ounces (150 g) marinated artichoke hearts, drained
- 4 sprigs of thyme, leaves picked
- 8 slices goats’ cheese
- 1 splash olive oil, for drizzling
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