Polenta Ai Funghi

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READY IN: 35mins
SERVES: 4
YIELD: 1 entrees
UNITS: US

INGREDIENTS

Nutrition
  • 1
    kg chanterelle mushroom
  • 250
  • 250
    ml cream (sub with milk if you prefer)
  • 250
    ml milk
  • 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)
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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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