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
Using a round pastry cutter, cut out circles of polenta from the block
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
Heat a knob of butter in a frying pan. When foaming, add the mushrooms and cook quickly, then drain and keep hot
Place Macphie Hollandaise Sauce in a pan to heat. Add truffle salt and stir in
Divide the crispy polenta between warm plates, scatter over the mushrooms and spoon over the sauce. Top with watercress to serve
Ingredients
25g Olive Oil
100g Polenta
50g Wild Mushrooms (preferably chanterelles, torn up if large)
