Side Dishes Get SORTED: 5 Recipes to Round Out Your Meals

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In search of a side dish to make? Or perhaps your appetizer plans are stalled and you need a stellar starter. Either way, SORTED Food is here to help you out. The following five recipes will satiate your snack cravings and are perfect to take to dinner party or gathering.

1. Creamy Mushroom Polenta

The polenta sets for at least an hour in the fridge for this side dish, but you can also leave it there overnight. Start prepping the night before and your polenta for four will be ready in no time at all. A knob of butter will be about a tablespoon, and rocket is what the Brits call arugula. As a reference point, one cup of polenta is about 160 grams, and 400 milliliters are about 13.53 fluid ounces.

Ingredients:

  • Milk (400 milliliters)
  • 2 bay leaves
  • Pinch of nutmeg
  • Polenta (100 grams)
  • Handful of Parmesan cheese, grated
  • Small knob of butter
  • 1 clove of garlic
  • Punnet of chestnut mushrooms (250 grams)
  • Dollop of double cream
  • Few sprigs of fresh chives
  • Handful of fresh rocket to serve

Directions: Warm the milk in a pan with the bay leaves, nutmeg, and plenty of seasoning until boiling. Line a loaf tin or similar with clingfilm (plastic wrap.) Stir in the polenta and mix until combined, cooked, and the consistency of mashed potatoes. Add the cheese, stir to melt, and then spoon all of the polenta into the lined loaf tin. Fold over the clingfilm and push down so the polenta is smooth and level then allow to cool completely in the fridge for at least an hour. Remove the polenta and cut into four neat equal shaped pieces — triangles look best.

Peel and crush the garlic, then peel and slice the mushrooms. Heat up the polenta pieces under a hot grill or in a pan with a little butter for 2 minutes. Fry the garlic and mushrooms in a very hot pan with a dash of oil for a few minutes until almost cooked. Pour in the cream with a little seasoning and bring to the boil. Slice the chives finely and stir through the mushrooms just before serving over the hot pieces of golden polenta and garnishing with rocket (arugula.)

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