Mushroom and cheese polenta
Ingredients · Servings 4
- 6 dl Milk
- 1 pinch Nutmeg
- 1 tk kurkuma
- Only
- freshly ground pepper
- 40 dkg Corn flour
- 1 dkg Porcini mushrooms
- 50 dkg fresh mushrooms
- 3 db living room
- 2 cloves Garlic
- 3 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 2 cups sherry
- 1.5 dl Whipped cream
- 0.5 handful Parsley
- 1 tbsp rosemary leaves
- 15 dkg Mozzarella
Method · 1 h
- Boil the milk with 6 dl of water, nutmeg, turmeric, 1 tsp salt and some pepper. Gradually whisk in the cornflour, then cook over low heat until thick, about 15 minutes. Stir constantly with a wooden spoon. Once cooked, spread onto a baking tray lined with baking paper.
- Soak the dried porcini mushrooms in 1 dl of hot water for 5 minutes. Clean and slice or chop the fresh mushrooms. Dice the shallot and garlic, then fry them vigorously in the olive oil heated in a large frying pan for 2 minutes. Add the shallot and garlic and fry together briefly. Pour over the balsamic vinegar and sherry, then add the porcini mushrooms along with the soaking water and the whipped cream. Season with salt and pepper and bring to the boil. Finally, set aside and stir in the finely chopped parsley and rosemary.
- Preheat the oven to 200 degrees. Spread the mushroom ragout on the baking sheet and sprinkle with the mozzarella, torn or cut into small pieces. Bake the polenta in the middle of the oven for 15 minutes, or until the cheese is melted. Serve immediately.
