You can serve this dish as a light main course or as a starter, and the legs can be served with it, or used for the soup or the grouse snacks below. I've added some corn to the polenta as it gives a nice sweet-tasting crunch.
2 oven-ready grouse
200-250g girolle mushrooms, cleaned but not washed
60g butter
1tbsp chopped parsley
Salt and freshly ground white pepper
For the polenta
750ml milk
1 clove of garlic, peeled and crushed
1 bay leaf
Pinch of nutmeg
100g quick-cooking polenta
100ml double cream
1 corn on the cob, cooked and corn kernels removed
Olive oil for frying
Flour for dusting
Bring the milk to the boil in a thick-bottomed pan, then add the garlic, bay leaf, salt and pepper and nutmeg. Simmer for 5 minutes then whisk in the polenta. Cook on a low heat for about 10 minutes, stirring every so often so that it doesn't stick to the bottom of the pan. Beware: polenta spits a bit like a volcano as it's cooking. Add the cream and cook for a further 5 minutes. Meanwhile, chop the corn kernels a little and stir into the polenta and leave to cool a little, then line a 12cm sq or similar-sized mould – such as a plastic storage container or small terrine mould or gratin dish – with clingfilm. Spoon the polenta into the mould and smooth the top, fold over the excess clingfilm and leave to cool, then refrigerate overnight.
Preheat the oven to 240C/gas mark 8, season the grouse and rub the breasts with butter. Roast for 15 minutes then remove from the oven and leave to rest for 5 minutes or so.
Meanwhile, cut the polenta into 4 pieces. Heat a non-stick frying pan, lightly flour the polenta slices and then fry them in olive oil for 2-3 minutes on each side until golden.
Keep warm in a low oven.
Heat the butter in a frying pan, add the girolles, season and cook on a medium heat for a few minutes, turning them every so often until tender, then stir in the parsley.
To serve, remove the breasts from the grouse and cut into 4-5 slices, place the polenta on a warmed serving plate and place the grouse on top and spoon over the girolles and butter.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies