To make the sauce, melt half the butter in a deep-sided frying pan or wok. Add half the mushrooms and cook over a high heat until all the liquid has evaporated; set aside. Repeat with the remaining butter and mushrooms. Deseed and finely chop the chilli and finely slice the garlic cloves. Add to the pan and cook for 2min. Roughly chop the sun-dried tomatoes and add to the mushrooms with the thyme. Season.
Step 2
Slice the polenta into 16 pieces, about 1cm (1⁄2in) thick. Heat the oil in a non-stick frying pan and, in batches, fry the polenta on each side for 3-4min or until golden.
Step 3
Arrange two slices of polenta per person on each plate, top with the sauce and drizzle with truffle oil (if using). Garnish with fresh thyme sprigs, if you like, and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
