Aromatic Wild Garlic Polenta with King Oyster Mushrooms, Carrots and Spring Onions

Bring 1,500 ml milk and 500 ml stock to a boil in the saucepan. In the meantime, wash and peel the carrots and cut into fine slices. Heat 2 tablespoons of oil in a pan and fry the carrots for about 7 minutes. If necessary, clean the king oyster mushrooms and cut into small pieces.

Stir the polenta semolina into the boiling liquid with a whisk, cook for about 1 minute while stirring vigorously, remove from the stove and let it soak for about 5 minutes, covered.

Wash the spring onions, drain them and cut into fine rolls. Add the mushrooms to the carrots, fry for 3 minutes. Add spring onions, fry for another 2 minutes. Deglaze with 50 ml of stock, season to taste.

Stir the wild garlic pesto and 2 tbsp butter into the polenta, serve with the fried vegetables.