Bundle 1 head of elephant garlic in parchment and roast at 300C for about 30 minutes until the cloves are very soft. Unwrap and allow to cool.
While the garlic is roasting prepare the polenta. The ratio for cooking polenta is 1 part cornmeal to 4 parts water or stock. Bring 4 cups of vegetable stock to a boil and whisk in 1 cup of cornmeal, whisk continuously until it starts to thicken. Reduce heat to a gentle simmer and cover, stiring regularly. After about 15 minutes the polenta should be thick and porridge-like. Remove from heat and stir in a walnut of butter and 1/4 cup of parmesan.
Grease a 9" metal pie dish with olive oil. Push the polenta into the dish and level, leaving the edges slightly raised. Set to one side.
Slice crimini mushrooms and saute in butter and olive oil. Season with black pepper and sea salt and 1 teaspoon of onion seeds. Remove from heat and allow to cool slightly.
Squeeze the flesh of the garlic cloves from their skins and mash with a fork.
Scatter 2 tablespoons of fresh tarragon leaves through the mushrooms.
Spread the garlic evenly over the polenta, Spread the mushrooms evenly over the garlic. Randomly place rough chunks of chevre over the mushrooms.
Place in a hot oven for 5 - 10 minutes, until the chevre starts to brown.
Serve with a salad.
Grease a 9" metal pie dish with olive oil. Push the polenta into the dish and level, leaving the edges slightly raised. Set to one side.
Slice crimini mushrooms and saute in butter and olive oil. Season with black pepper and sea salt and 1 teaspoon of onion seeds. Remove from heat and allow to cool slightly.
Squeeze the flesh of the garlic cloves from their skins and mash with a fork.Scatter 2 tablespoons of fresh tarragon leaves through the mushrooms.
Spread the garlic evenly over the polenta, Spread the mushrooms evenly over the garlic. Randomly place rough chunks of chevre over the mushrooms.
Place in a hot oven for 5 - 10 minutes, until the chevre starts to brown.
Serve with a salad.
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