Polenta and Mushrooms
Ingredients
- For the polenta
- 500 milliliters Vegetable broth
- salt
- 125 grams Cornmeal (Instant)
- 3 Tbsps olive oil
- Nutmeg
- olive oil (for the baking pan)
- For the mushrooms
- 400 grams Kuehneromyces (or other wild mushrooms)
- 2 shallots
- 1 garlic clove
- 2 Tbsps butter
- 2 Tbsps freshly chopped parsley
- Red pepper flakes (to taste)
Preparation steps
For the polenta, bring the vegetable stock and a pinch of salt to a boil in a pot. Sprinkle in the cornmeal while stirring. Bring to a boil, reduce heat and cook until soft, stirring occasionally. Remove from heat. Stir in 1 tablespoon oil. Season with salt and nutmeg. Brush a round baking pan (32 cm/approximately 12 1/2 inch diameter) with oil, spread the polenta about 1-2 cm (approximately 1/2 to 3/4-inch) thick in the pan and let it cool.
For the mushrooms, clean the mushrooms and chop, if desired. Peel the shallots and garlic. Cut shallots into narrow strips and press the garlic. Melt the butter in a pan and fry the shallots with the garlic until translucent. Add mushrooms and sauté while stirring. Cook over medium heat until liquid evaporates, stirring constantly.
Add parsley and season with salt and red pepper flakes. Cut the polenta into triangles. Fry the triangles in a hot pan with melted butter until golden brown on both sides, remove, drain on paper towels and arrange with the mushrooms on plates. Serve garnished with parsley.
