Chilli mushrooms on crispy polenta with avocado smash and haloumi
Vegetable stock, liquid, salt-reduced
¾ cup(s), (150g)
400 g, flat variety, thickly sliced
dried chilli flakes
120 g, thinly sliced
1 medium, cut into wedges to serve
- Line a 20cm square cake tin with foil. Place stock in a medium saucepan and bring to the boil. Add polenta in a slow, steady stream and stir over medium-low heat for 3-5 minutes or until very thick. Transfer to prepared tin and refrigerate for 20 minutes or until set.
- Heat half the oil in a large non-stick frying pan over medium heat. Lift polenta from tin and cut into quarters, then in half diagonally. Cook for 4 minutes each side or until golden brown. Transfer to serving plates. Cover to keep warm.
- Heat remaining oil in pan and increase heat to medium-high. Cook mushroom and chilli, tossing constantly, for 3 minutes or until browned. Add to serving plates. Sear haloumi for 1 minute each side or until golden.
- Toss avocado in a bowl with lemon juice. Add to serving plates with haloumi and rocket. Serve with lemon wedges.