John Myers
Ingredients for 4 servings:
- 1 liter of water
- 200 ml milk
- 250 g polenta
- 30 g butter
- 50 g Parmesan, grated
- 300 g mushrooms
- 1 onion(s)
- 2 garlic cloves
- 125 ml broth
- 100 ml white wine
- cornstarch
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Bring the water and milk to a boil with salt, pepper, and nutmeg. Gradually add the polenta semolina, whisking vigorously with a whisk or wooden spoon. Reduce the heat and cook the polenta for 20-30 minutes, stirring constantly. Melt the butter and Parmesan cheese in the semolina, stirring constantly. Spread the polenta on a baking sheet and let it cool. Finely chop the onion and garlic and fry until browned. Add the sliced mushrooms and fry for 3-4 minutes. Deglaze with the stock and simmer vigorously for 2 minutes. Add the wine and let the sauce reduce considerably. Thicken with potato starch if desired and season to taste. Cut the polenta into squares and fry in butter or oil until golden brown and crispy. Turn very carefully, otherwise the crust will fall off quickly. Serve with the sauce.
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