Polenta

Polenta - Italian dishes from corn flour - like around the world.

Ingredients:

vegetable broth - 3.5 cups

salt - 1/2 tsp

corn flour - 1 cup

thyme (chopped) - 1 tsp

butter - 1 tablespoon

porcini mushrooms (dried) - 15g

boiling water - 1/2 cup

port - 2 tbsp

olive oil - 3 tbsp

garlic (crushed) - 1 clove

fresh mushrooms (any) - 350g

shallots (finely chopped) - 1 pc.

parsley - 1 tablespoon

Boil 3 cups of broth, add salt and brew corn porridge. Cover and simmer 25 minutes, stirring occasionally. Add the thyme and cook for another 5 minutes. Allow to cool a little and make a cake. White mushrooms cover with boiling water and leave for 20 minutes. Drain the infusion into the pot, and finely chop the mushrooms. The infusion port and pour the remaining broth and boiled down to 0, 5 cups.

Cut the polenta into 12 triangles, brush with olive oil and bake on the grill for 8-10 minutes on each side until golden brown. In a large skillet, heat the olive oil residues and sauté 5 minutes onions, garlic and porcini mushrooms. Add fresh mushrooms and cook while stirring for another 3-4 minutes. Pour the infusion of white mushrooms, cover and simmer the sauce for 5 minutes. Fill parsley. Serve sauce with polenta triangles.

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