Mixed Mushrooms with Gem Squash Polenta

4 People
75 min.
easy

Bake your choice of mushrooms in a Knorr Lemon & Italian Herbs Cook-in-Bag, then serve them with cheesy polenta mixed with gem squash pulp. Don’t discard the gem squash seeds when you’re preparing this delicious vegetarian dinner, because you’ll toast them in the oven and use them as a crunchy garnish!

Ingredients

1 kg mixed mushrooms
15 g butter
4 sprigs thyme
Knorr lemon & Italian Herb Cook-In Bag
1 gem squash, halved
10 ml olive oil
Robertsons Atlantic sea salt
Robertsons ground black peppercorns
1 l water
250 ml polenta
50 g Parmesan / pecorino, finely grated

Cooking Method

Mushrooms
Preheat the oven to 180C.
Prepare the mushrooms by trimming off any necessary ends. Slice any larger mushrooms so they are all of a similar size.
Put the mushrooms in the bag with the butter, thyme and Knorr Lemon & Italian Herb Cook-In-Bag contents. Seal the bag and mix everything together. Spread the bag on a tray and put in the oven for 15 minutes, or until mushrooms are cooked.
Preheat the oven to 180C.
Scoop the seeds out of the gem squash. Rinse them off, sprinkle with salt, and toast them in the oven for 5 minutes – until crispy, keep aside for garnishing.
Drizzle the olive oil and a pinch of Robertson’s Atlantic Sea Salt over the inside of the gem squash. Place it on a tray, cut side up and cover with foil. Bake in the oven for 40 minutes, until very soft.
Scoop out and discard shell.
Bring the water to the boil with a pinch of Robertson’s Atlantic Sea Salt.
Slowly pour the polenta into the water while whisking continuously. Turn the heat down to low and allow it to cook for 25-30 minutes, stirring often.
Once cooked, remove from the heat and stir in the gem squash, cheese and butter. Season to taste with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
Serve the polenta on a platter, topped with the mushrooms and crispy squash seeds.