Polenta appetizers with mushroom cream
Ingredients
- Ingredients
- 2 Tbsps butter
- ½ l water
- 150 grams Cornmeal (Instant polenta)
- salt
- peppers
- 250 grams button Mushroom
- 2 onions
- 1 bunch flat-leaf parsley
- 6 Tbsps olive oil
- 125 grams fine Calf liver sausage
- 4 Tbsps Crème fraiche
- 80 grams grated Cheese (such as Gouda or Emmentaler)
Preparation steps
Place butter and water into a saucepan and bring to a boil. Gradually add polenta, stirring, and bring to a boil. Remove from heat and let soak for about 10-15 minutes. Season with 1/2 teaspoon of salt and pepper. Spread mixture on lightly oiled aluminum foil sheet until about 1 1/2 cm (approximately 1/2 inch) thick and cool.
Clean mushrooms and chop finely. Peel onions and chop finely. Rinse parsley, shake dry and chop finely. Heat 2 tablespoons of olive oil in a pan and saute mushrooms with onions until all liquid has evaporated. Add sausage with creme fraiche and bring to a boil, simmer until creamy. Season with salt and pepper and add parsley, mix well.
Cut polenta into diamonds or rectangles. Heat remaining olive oil in a pan and cook polenta slices until golden brown on both sides. Arrange on a baking sheet lined with aluminum foil and top each piece with mushroom stuffing. Sprinkle with cheese. Toast under a hot broiler until cheese is melted, watching carefully. Serve hot or cold.