Vegetables, Fruit, Eggs & Farinaceous Dishes – Lesson 2. Mushroom & Soft Polenta

A very late post of this weeks class – what can I say ….life! Balancing a full time job, studying and trying to practice leaves little time to sit and reflect, but I remind myself that reflection is essential to learn and grow. To be honest, this weeks class was not my best…. I’m not sure why, I can only put it down to not being fully present. I made silly mistakes, but looking for the positives, I learned from them!


Week Two – Vegetables, Fruit, Eggs and Farinaceous Dishes

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Lots of Butter!

The recipes today were straight forward, and nothing I haven’t cooked in my own kitchen. Had I brought my brain along with my body it would have been a snap…but unfortunately 😳. The first mistake was I added ALL the polenta to the cake mix, rather than 85g, retaining 50g for the mushroom dish. Where as my finished product looked good – I can assure you it was not. The rhubarb and the strawberry pattern on the base of the cake, which after baking was inverted to be the top, was lovely…however the cake was inedible due to the error.

The curd in the photo of the finished plate is not mine. My mistake, one which chef was in awe of and actually brought another chef in from the class next door to witness, was that I over whisked the eggs and the result was what I *think* was an lemon Italian Meringue….it tasted lovely but was not what was required. Live and learn!


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Polenta Cake, Roasted Rhubarb and Strawberries with lemon curd

The soft polenta and mushroom on the other hand was perfect. An easy and tasty dish – prefect for ‘Meatless Mondays’ and any other occasion requiring a tasty, meat free dish.

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Mushrooms with Polenta and Poached Egg

I know that one ‘bad’ day doesn’t define me but rather it provides an opportunity to learn. Like the challenges I had with hollandaise sauce…having now practiced over the past three weeks, which has made a very happy husband, I think I’ve got it. It just goes to show that perseverance makes all the difference, and not to give up when things don’t turn out right the first time.

Bon Appetit

Kathryn 💙👩‍🍳

Mushrooms with Polenta

The meaty texture and umami flavour of this mushroom ‘ragu’ makes a lovely marriage with this cheesy soft polenta. Great for ‘Meatless Monday’s’ or any other day vegetarian food is on the menu!

About kathryninthekitchen

I find joy in all aspects of food and cooking; reading about it, enjoying the offerings of great restaurants and cafe’s, sourcing beautiful produce & transforming it into delicious meals to share with the people I care about. I quite easily lose track of time when I am engaged in my favourite pastime. I have always dreamt of one day training as a cook and 2018 is the year that journey begins. I am excited I have the opportunity to follow my passion and grateful for the support of my family and friends. I hope you enjoy my journey with me as well as other food related detours.
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4 Responses to Vegetables, Fruit, Eggs & Farinaceous Dishes – Lesson 2. Mushroom & Soft Polenta

  1. chef mimi says:

    oh no! Well, like you said, live and learn! That polenta topped with the mushrooms looks outstanding!

    • kathryninthekitchen says:

      Indeed Chef Mimi…. I definitely learned a lot in that class. The mushroom dish was delicious, and the arancini we made the week after were delicious, so much so I made them again for Fathers Day over the weekend.

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