John Myers
Contents
show
Stuffed Polenta Pancakes
The perfect stuffed polenta pancakes recipe with a picture and simple step-by-step instructions.
Polenta pancakes – ingredients for 4 pieces
- 75 g Flour
- 75 g Corn semolina – or durum wheat semolina
- 2 Eggs
- 375 ml Milk
- 2 tbsp Extra virgin olive oil
- Salt, black pepper
- Espelette pepper
- Some rosemary needles
- Clarified butter
filling
- 300 g Chestnut boletus
- 300 g Witch boletus and / or boletus
- 1 Large onion
- 2 Toes Garlic
- Some butter
- Salt, black pepper
- 1 tbsp Creme fraiche Cheese
- 18 Black olives
salad
- Endive, chicory, red pepper, onion; Cucumber, black olives, carrot sticks, a few spinach leaves and beetroot leaves
Polenta pancakes
- Whisk the polenta, flour, eggs, milk, salt, pepper and Espelette pepper to a smooth, fairly runny batter. The dough should now rest for at least 40 minutes so that the semolina can swell a little.
- Heat clarified butter in a large pan and bake 4 pancakes one after the other until golden brown (always sprinkle with a few finely chopped rosemary needles). The amount of dough is exactly enough for 4 pancakes baked in a 28cm pan. Store the pancakes temporarily on a plate and cover with the pan lid, then they will be easier to roll later.
Mushroom filling
- Clean the mushrooms and cut them into small pieces. For the time being, fry the witches’ boletus (and porcini mushrooms) in a pan without any fat. Finely chop the onion and garlic and add. After about 8 minutes add the chestnut boletus, continue frying until the mushrooms are cooked through. Stir in a piece of butter and season with salt and black pepper. Thicken with a little crème fraîche and stir in the sliced olives.
Serve
- Cover the pancakes with 2-3 tablespoons of mushrooms and then roll them up or fold them into a triangle. There is also a colorful salad to suit your mood.
Facebook Comments