Polenta with Mushrooms

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Polenta with Mushrooms
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
For the polenta
200 grams Cornmeal
salt
125 grams Parmesan (freshly grated)
For the mushrooms
500 grams Porcini mushroom
juice of lemons
2 garlic cloves
2 Tbsps olive oil
20 grams butter
50 grams Crème fraiche
1 Tbsp chopped parsley
1 tsp chopped thyme
salt
freshly ground peppers
How healthy are the main ingredients?
Porcini mushroomParmesanolive oilparsleythymesalt

Preparation steps

1.

For the polenta, bring 500 ml (approximately 2 cups) of water to a boil and stir in cornmeal. Cook until soft according to package instructions, stir in the Parmesan and then spread out about 1.5 cm (approximately 1/2-inch) thick on a baking sheet. Allow to cool.

2.

For the mushrooms, clean porcinis and chop. Peel garlic and chop finely. Heat butter and oil in a large frying pan, add porcini mushrooms and garlic and fry for a few minutes vigorously, then stir in lemon juice and creme fraiche. Season with salt and pepper, add the parsley and cook briefly.

3.

Cut polenta into diamond-shaped pieces, brush with a little oil and cook until golden brown on both sides on a hot grill (alternatively, cook in a grill pan).

4.

Pour the finished polenta on a plate and top with mushrooms. Serve garnished with parsley leaves.