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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
