Polenta Ai Funghi
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
1 entrees
- Serves:
- 4
ingredients
- 1 kg chanterelle mushroom
- 250 ml polenta
- 250 ml cream (sub with milk if you prefer)
- 250 ml milk
- 2 garlic cloves
- 1 small red onion (, chopped)
- 1 tablespoon parsley (chopped)
- vegetable stock powder (to taste)
- 1 pinch chili flakes
- salt and pepper (to taste)
- 1 teaspoon butter
- 1 tablespoon butter (about 1 generous table spoon) or 1 tablespoon clarified butter (about 1 generous table spoon)
directions
- Clean chanterelle mushrooms and chop bigger ones, leave small firm ones intact.
- melt butter in a large pan and add mushrooms.
- let mushrooms fry for about 10 minutes (they need to let water and simmer until water is gone).
- in the meanwhile bring milk, cream, salt, pepper and vegetable stock powder (about 1/2 tsp) to a boil, add polenta and cook until soft and fluffy (this depends on which version/brand you use, qick cook is fine).
- add chopped onion and garlic cloves to onions.
- incorporate half of the mushroom mixture into polenta (keep warm other half of sautéed mushrooms).
- transfer polenta mixture to a french oven or baking tray and spread evenly. Let rest until cooled and firm.
- cut polenta in wedges or rounds and fry in butter or clarified butter until golden brown and crisp on the outside (medium heat, about 2 minutes each).
- serve on plates and top with remaining mushroom sauce and garnish with chopped parsley.
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