Mushroom Polenta with Gremolata

62ml pine nuts (you may replace with sunflower seeds)
a big bunch of parsley
2 cloves garlic, peeled
the zest of 1 lemon
a pinch of salt
the juice of 1 lemon
45ml olive oil

750ml vegetable/chicken stock
5ml salt
250ml quick cooking polenta
62ml butter

45ml butter
30ml sunflower oil
500g mixed mushrooms, roughly chopped
15ml thyme leaves
salt and pepper

For the Gremolata:
Place a large frying pan on medium heat and add the pine nuts to it.
Shake the pan over the heat or stir the seeds around with a spoon, until it starts to toast and change colour.
Remove the seeds from the pan and set aside.
Place the garlic, parsley and half the pine nuts on a chopping board and mince together until finely chopped.
Add the lemon zest and a pinch of salt and chop the ingredients together.
Scrape the chopped ingredients into a small bowl and add the rest of the pine nuts to it.
Now add the lemon juice and olive oil and stir together. Set aside.

For the Polenta:
Add the stock and salt to a saucepan set over high heat and bring the stock to a boil.
Add the polenta and whisk the mixture together until it has thickened.
Take the saucepan from the heat, add the butter and whisk well. Set aside.

For the Mushrooms:
Add the butter and oil to a frying pan set over high heat.
Add the mushrooms, thyme, salt and pepper and cook for about 5 minutes.
Remove from the heat.

Spoon the polenta into bowls and top with mushrooms and a spoonful of gremolata.

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