John Myers
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Parmesan Basket with Cheese Fondue Funghi and Polenta
The perfect parmesan basket with cheese fondue funghi and polenta recipe with a picture and simple step-by-step instructions.
- 250 g Grated Parmesan
- 500 g Mixed mushrooms
- 250 g Instant polenta
- 1 liter Water
- 1 tbsp Salt
- 300 g Cheese
- 1 tbsp Ajioli
- 2 Pc. Garlic cloves
- 2 Pc. Rosemary sprigs
- 2 Salt and pepper
- 2 Olive oil
- Place the grated Parmesan cheese on a baking sheet lined with baking paper in large circles (20-25 cm). Place in the oven, preheated to 180 degrees, and melt into thin, golden-brown flatbreads for about 5-6 minutes. Take out the Parmesan pancakes and place them on top of the upside-down bowl and press lightly with your hands. Let cool down.
For the mushrooms
- Cut the mushrooms into slices and heat the oil in a pan. Fry the mushrooms, garlic and rosemary, season with salt and pepper and add the parsley at the end.
For the polenta
- Bring a liter of water with a tablespoon of salt to a boil. Take the pot out of the stove and sprinkle in the polenta while stirring, put it back on the stove for a minute.
For the cheese fondue
- Crumble the cheese in a bowl, add aijoli and a pinch of pepper. Put briefly in the microwave until the mixture has melted. Parmesan basket on the plate, 2 tablespoons of hot polenta, 2 tablespoons of mushrooms and some melted cheese on top. Garnish as desired.
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