1. Cook polenta according to packet instructions. Once ready, pour onto a baking tray lined with greaseproof paper and leave to cool, until the polenta becomes a solid block.
    2. Using a round pastry cutter, cut out circles of polenta from the block.
    3. Heat the olive oil in a frying pan and transfer the polenta rounds to the pan. Fry on both sides until crisp and golden-brown.
    4. Heat a knob of butter in a frying pan. When foaming, add the mushrooms and cook quickly, then drain and keep hot
    5. Place Macphie Hollandaise Sauce in a pan to heat. Add truffle salt and stir in.
    6. Divide the crispy polenta between warm plates, scatter over the mushrooms and spoon over the sauce.
    7. Top with watercress to serve.


  • 25g olive oil
  • 100g polenta
  • 50g wild mushrooms (preferably chanterelles, torn up if large)
  • 150g Macphie Hollandaise Sauce
  • 5g truffle salt or truffle oil