Polenta sandwich with porcini mushrooms

Ingredients for 2 servings:

• 550 g milk
• 50 g butter
• 150 g corn semolina
• 1 tbsp oil for the baking paper
• 20 g butter
• 50 g shallot(s), very finely diced
• 1 garlic clove(s), very finely diced
• 200 g porcini mushrooms, cleaned, very finely diced
• 2 tbsp sweet cream
• 1 tbsp parsley, chopped
• 1 sprig(s) thyme, chopped
• some salt and pepper, black, from the mill
• 80 g Parmesan (Parmigiano Reggiano), coarsely grated
• some flour
• 2 eggs, whisked
• some breadcrumbs or panko
• 125 g olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

a main course for 2 or a starter for 4 people

Bring the milk to a boil with a little salt and 50g butter, remove from the heat, and stir in the cornmeal. Let it swell for 10 minutes over low heat, stirring constantly. Spread the mixture 1cm thick on a baking sheet lined with oiled baking paper and let it cool. Then cut out shapes such as squares or circles. Melt 20g butter in a casserole dish or frying pan, sauté the shallots and garlic in it. Then add the diced mushrooms and simmer until the liquid has evaporated and the mixture is dry. Add the cream and herbs. Season with salt and pepper, bring to a boil briefly, remove from the heat, and stir in the cheese. Spread the mushroom mixture on one half of the polenta pieces, then cover each half with the other half, pressing down lightly. Coat one half with flour, eggs, and breadcrumbs or panko breadcrumbs. Heat the olive oil in a pan and fry the polenta sandwiches until golden brown. Serve with tomato sauce and/or leaf salad.