Polenta cookies with dried porcini mushrooms

Ingredients for 4 servings:

• 1 cup polenta, approx. 100-120 g
• 10 porcini mushrooms, dried, soaked in a little water so that they are just covered
• 750 ml milk, lightly salted
• 250 ml cream
• 1 egg(s), beaten, lightly salted
• 4 tbsp breadcrumbs
• 1 tbsp butter, cold
• salt and pepper
• 3 tbsp butter, for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Bring the milk to a boil, then heat the cream in a separate saucepan until just below boiling point. Sprinkle the polenta flour into the milk, stirring constantly. The polenta flour will immediately form a firm consistency. Adjust the heat so that the flour does not burn but cooks nevertheless, stirring constantly. Add a little cream from time to time to keep everything smooth, stirring constantly. After 10 minutes, remove the mushrooms from the water, cut them into small slices, and add them to the polenta along with the soaking water. After another 10 minutes, season with pepper and salt if desired, adding a little cream at a time until it finally forms a firm consistency. Now thicken with the cold butter, then turn the polenta out onto a large board and spread it out into an even rectangular mass about 2cm thick. Allow to cool. Use a skewer to cut out cookies, dip them in the egg on both sides, then dip them in the breadcrumbs and fry in butter for about 4 minutes on each side until golden brown. You can also cut the polenta into rectangles of any size and fry them in butter for about 3 minutes on each side. This makes a delicious side dish for all kinds of meat dishes.