John Myers
Fried Polenta with Stir-fried Vegetables and Mushroom Cream
The perfect fried polenta with stir-fried vegetables and mushroom cream recipe with a picture and simple step-by-step instructions.
- 250 g Polenta
- 1 l Water
- 0,25 Hokkaido
- 6 Chard panicles
- 250 g Mushrooms brown
- 1 Onion
- 6 Sun-Dried tomatoes
- 1 bunch Rocket
- 100 ml Oat cream
- Salt, herbal salt, pepper, paprika noble sweet
- Oil
- I had already cooked the polenta at noon so that it would be firm and cool by evening. To do this, bring 1 liter of water with a little salt (some garlic or chopped herbs if you like) to the boil and stir in the polenta while stirring. Stir well and then spread in a shallow baking dish or on a deep baking sheet.
- Cut the chard into strips, lay the leaf greens separately. Dice Hokkaido. Cut the dried tomatoes into fine strips. Cut 50 g of the mushrooms into slices.
- Cut the remaining mushrooms into slices and place them separately. Roughly dice the onion and place with the mushrooms. Roughly chop the rocket.
- Cut out or cut the polenta in the desired shape.
- Heat the oil in 3 pans. Put the polenta in the first and fry slowly until golden brown.
- Put the mixed vegetables in the second, except for the chard greens, and stir-fry. Add 1 shot glass of water and simmer with the lid on for approx. 5 minutes. Add the chard greens and season with herb salt and pepper.
- Put the onion and mushrooms in the last pan and sauté until they are lightly browned. Then add paprika, herb salt and pepper and stir in oat cream. Bring to the boil briefly and then add the rocket. Serve with polenta.
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