Parmigiano-Reggiano Polenta with Mushrooms and Spicy Sausage

Parmigiano-Reggiano Polenta with Mushrooms and Spicy Sausage

A creamy cornmeal porridge, polenta used to be made of other grains, such as hulled barley, spelt, buckwheat or chestnut flour before in the 16th century Christopher Columbus brought corn from the Americas back to Europe. A staple of Northern Italian cuisine, polenta is more than just a side dish. It is extremely versatile, eaten as a freshly cooked mush, cooled and then grilled or fried, or thinly spread out to be dried and baked to make polenta crisps. Instant cornmeal polenta is widespread nowadays and reduces the cooking time to a mere 2-3 minutes. Adding Parmigiano-Reggiano to the polenta enhances its fairly simple flavour to a delightfully creamy and savoury taste sensation. Polenta pairs well with tomato sauce, mushrooms, fried eggs or sausages. This recipe has combined mushrooms and spicy sausages to serve up a hearty meal that is quick and easy to make. Buon appetito!


For 2 portions

2 thick, spicy sausages (or 4 Merguez), cut in chunks

150g woodland mushrooms (e.g. Shitake, Oyster, Eryngii or Champignons)

½ large white onion, thinly sliced

Knob of butter for frying the sausages

Dash of sea salt and black pepper

For the polenta:

100g instant cornmeal polenta

100g grated Parmigiano-Reggiano

400ml water

Knob of butter

Dash of sea salt

For the parsley oil:

50ml extra virgin olive oil

Handful fresh parsley

Dash of sea salt


What you’ll need:

Chopping board

Large kitchen knife


Frying pan

Measuring jug

Kitchen scales



Small fine mesh sieve

Small jar


  1. For preparing the parsley oil, take a large handful of fresh flat or curly parsley and chop it up. Combine the chopped parsley and about 50ml extra virgin olive oil in a blender and blitz. Let it sit for approximately 30 minutes while preparing the main meal.
  2. Thinly slice the onion, cut the sausages and any large mushroom pieces into smaller chunks and fry in some butter until the meat is cooked through. Add a dash of sea salt and black pepper for taste.
  3. In the meantime, prepare the polenta by mixing 100g of cornmeal with 400ml of water and cook on low heat. Instant polenta will thicken very fast and needs to be stirred frequently to avoid burning on the bottom. Once the polenta is thick and throws bubbles, turn off the heat and stir in grated Parmigiano-Reggiano, a knob of butter and a dash of sea salt for taste.
  4. By now, the parsley oil should be sufficiently infused. Take a small fine mesh sieve, place it over a jar or glass and pass the oil through it. It should have taken on a light green colour from the parsley.
  5. Divide the polenta into two portions, add the fried sausage and mushroom pieces and round of the dish with a generous drizzle of parsley oil. Serve immediately.

(Credit to: Castelli/Parmigiano for these beautiful recipes)

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Quinoa with Roasted Quorn Chicken Fillets & Gremolata

Quinoa with Roasted Quorn Chicken Fillets & Gremolata

Quinoa is considered a superfood—and for a very good reason. It boosts your level of energy with iron and magnesium, and it’ll keep you full for longer thanks to the high fibre count.

Quinoa can be made for breakfast, lunch, and dinner, and even used to make desserts. Whether you are experienced or a virgin to Quinoa or Quorn you got to try this easy, simple delicious recipe.

Quorn is also very high in protein, low in fat and of course very tasty.


1 1/2 cups white quinoa

2 2/3 cups chicken broth

5 1/2 ounces green beans, trimmed

4 Quorn Chicken Fillets

Salt & black pepper to taste

For the Gremolata

1 1/2 cups flat-leaf parsley leaves (rough chopped)

1 cup mint leaves (rough chopped)

1 tablespoon lemon zest (finely grated)

2 tablespoons lemon juice

1/2 cup black olives (pitted &  chopped)

1 tablespoon olive oil


  1. Preheat oven to 350ºF.
  2. Place quinoa in base of an ovenproof baking dish.
  3. In a saucepan, bring broth to a boil over medium-high heat; pour over quinoa.
  4. Cover and bake for 10 minutes.
  5. Stir quinoa, top with the beans and Quorn chicken Fillets and sprinkle with salt and pepper.
  6. Cover dish tightly with foil and bake until quinoa is tender and Quorn is heated through, about 20-25 mins.
  7. For the gremolata, in a bowl, mix parsley, mint, lemon zest and juice, olives and the oil until well combined.
  8. Transfer Quorn chicken Fillets and quinoa among 4 plates.
  9. Spoon gremolata over the top
  10. Serve.

Please let us know if you have tried this recipe and if you would like to see more recipes with Quinoa or more Quorn recipes.

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Parmigiano-Reggiano and Mushroom Risotto with Chorizo

Parmigiano-Reggiano and Mushroom Risotto with Chorizo

If dinner is usually deciding between having pizza or pasta, why not opt for a risotto instead? Another classic Italian dish, risotto is easy and foolproof to make. The basic recipe consisting of risotto rice, such as arborio, onion, garlic, broth, white wine, butter, and parmesan can be altered by adding an array of further ingredients like chicken, sausage, seafood and a variety of vegetables. Risottos are extremely versatile. The basic recipe can be whipped up to finish off leftovers or, using premium ingredients, be turned it into a dinner party’s culinary delight. This smooth and flavourful dish of nutty, salty Parmigiano-Reggiano cheese coupled with spicy chorizo and the rich, savoury tastes of Shitake mushrooms, the mild flavour of Chestnut mushrooms and meaty texture of Oyster mushrooms is a true delight for the senses. Whereas creamy in texture, the risotto still retains some bite to it and provokes the olfactory nerve with the most invigorating scent.



For 2-3 portions


200g Risotto rice, e.g. arborio

5 heaped tbsp. of grated Parmigiano-Reggiano

15g dried Shitake mushrooms

4 mid-sized fresh Chestnut mushrooms

4 mid-sized fresh Oyster mushrooms

600ml vegetable, chicken or beef stock or broth (1 stock cube)

75g chorizo sausage, diced

100ml dry white wine, e.g. Sauvignon Blanc

Large handful of curly parsley, finely chopped

1 midsized onion

1 clove of garlic

25g butter

Extra virgin olive oil to taste

Salt, pepper to taste


What you’ll need:




Chopping board

Kitchen knife

Measuring jug

Kitchen scales




  1. Chop the Chorizo, fresh mushrooms, onion and garlic. Slowly heat the saucepan and melt the butter. Sweat the onion, mushroom, garlic and Chorizo for about 5 minutes.
  2. Add the uncooked rice to the saucepan and cook for 1-2 minutes. Stir several times to avoid any burning of the ingredients and rice sticking to the bottom of the pan. Add a dash of salt and pepper to taste.
  3. Add the white wine to the pan. Cook for another 2 minutes.
  4. Add stock to the rice bit by bit (pour from the measuring jug). If you are using stock cubes, boil water and dissolve 1 stock cube in 600 ml hot water. Soak the dried Shitake mushrooms in the hot stock before adding the mixture to the saucepan. Keep adding more stock once the liquid has been absorbed by the rice. Stir regularly to avoid any burning of the rice.
  5. Finely chop the fresh parsley and add to the pan.
  6. The cooking process takes about 20-25 minutes Test the softness of the rice. It should be slightly al dente.
  7. Finely grate the Parmigiano-Reggiano and stir into the risotto.
  8. Divide the mixture into 2-3 portions and serve with a drizzle of extra virgin olive oil and a sprinkle of extra Parmesan on each plate.



(Credit to: Castelli/Parmigiano for these beautiful recipes)


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