Polenta dumplings with mushroom ragout

Ingredients for 4 servings:

• 4 tomatoes
• 2 small fennel bulbs
• 1 onion(s)
• 1 garlic clove(s)
• 400 g mixed mushrooms, to taste
• 4 tbsp oil
• 1 tsp fennel seeds
• ½ orange(s), organic, peel and juice
• 100 ml vegetable stock
• 100 ml whipped cream
• 2 tbsp thyme and rosemary
• salt and pepper
• ½ liter vegetable broth
• 120 g polenta, instant
• 80 g Parmesan, freshly grated
• 20 g butter
• salt and pepper
• 2 tbsp pine nuts, roasted
• Rosemary sprig(s) for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Blanch the tomatoes, rinse, peel, quarter, deseed, and cut into pieces. Wash and trim the fennel bulbs, then cut into fine strips. Peel and finely dice the onion and garlic. Trim, clean, and slice the mushrooms. Heat 3 tablespoons of oil in a large pan. Fry the mushrooms in batches for 1-2 minutes until browned, then remove. Heat 1 tablespoon of oil in the pan. Sauté the onion and garlic until translucent. Briefly sauté the fennel, fennel seeds, and orange zest. Deglaze with the orange juice and stock and simmer briefly. Pour in the cream and simmer for a few minutes until light and creamy. Add the tomatoes, mushrooms, and herbs. Season with salt and pepper. Let it simmer. For the polenta, bring the vegetable stock to a boil. Stir in the polenta and let it swell for 3-4 minutes. Stir in 50g Parmesan cheese and butter. Season with salt and pepper. Arrange the polenta dumplings in deep plates. Spoon the mushroom ragout over them. Sprinkle with 30g of Parmesan shavings, the toasted pine nuts, and rosemary sprigs to serve.