Creamy polenta with mushrooms

Ingredients for 2 servings:

• 300 g mushrooms, brown
• 4 spring onions
• 600 ml milk
• 100 g polenta
• 40 g Parmesan, freshly grated
• salt and pepper
• 3 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Hearty cuddle food with double Parmesan

Clean the mushrooms and halve or quarter them depending on their size. Clean and finely chop the spring onions. Heat 1 tablespoon of olive oil in a pan and fry the mushrooms until browned. Add the onions and fry for 2 minutes. Season with salt and pepper. Bring the milk to a boil and add salt. Gradually add the polenta, stirring with a whisk. Reduce heat to low and let stand for about 15 minutes, stirring occasionally. Return the mushrooms to the heat. Stir half of the Parmesan cheese into the polenta. Serve the polenta immediately with the mushrooms, 2 tablespoons of olive oil, and the remaining Parmesan cheese.