Creamy Parmesan polenta with mushroom cream sauce

Ingredients for 2 servings:

• 40 g pine nuts
• 2 tbsp butter
• 500 ml vegetable stock
• 125 g polenta
• 50 g Parmesan, freshly grated
• 50 g onion(s), finely diced
• 350 g fresh mushrooms, sliced
• 150 g crème fraîche
• 50 ml water
• some sauce thickener, lighter
• Salt and pepper, freshly ground
• 2 tbsp parsley, freshly chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple and vegetarian

Toast the pine nuts in a dry pan over medium heat until lightly browned. Set aside. Bring the broth to a boil, stir in the polenta and 1 tablespoon of butter. Continue to simmer gently until thickened. Stir in the Parmesan cheese and keep warm. Sauté the diced onion in the remaining butter, add the mushrooms, and continue to sauté for about 2-3 minutes. Stir in the crème fraîche and water and simmer for about 5 minutes. Season with salt and pepper and thicken lightly with the sauce thickener. Serve the polenta with the mushroom sauce on 2 deep plates. Sprinkle with the pine nuts and parsley.