Mushroom polenta

Ingredients for 4 servings:

• 250 g corn semolina
• 750 ml broth
• 4 tbsp butter
• 500 g mushrooms, small
• 1 onion(s)
• ½ bunch parsley
• Salt
• pepper
• Oil (e.g. germ oil) for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Combine the cornmeal with 2 tablespoons of butter and stock in a saucepan and bring to a boil, stirring occasionally. Then reduce the heat and let the polenta swell for about 15 minutes, stirring occasionally. Meanwhile, peel and dice the onion. Clean and slice the mushrooms. Finely chop the parsley. Melt the remaining butter. Cook the onion and mushrooms in it until al dente, season with salt and pepper. Stir in the parsley. Mix the mushroom and onion mixture with the polenta. Spread the mushroom polenta on a greased baking sheet and let cool. Then cut into pieces and fry in oil until crispy on both sides.