The earthy flavours of mushrooms pair perfectly with cheesy, creamy polenta. This vegetarian dish is both rustically simple and elegant at the same time. Good ingredients are crucial; celebrate the seasons by using a selection of fresh, wild mushrooms.
You can substitute the homemade mushroom broth for a good quality, low-sodium vegetable or chicken stock for ease. If you do decide to make the homemade stock, freeze the remaining for a rainy day – you’ll be very thankful for it.